One package, or one hand full of bucatini (this should be about 13 to 15 ounces of dry pasta)
Five ounces of guanciale (cured pork jowl) or four slices of thick-cut bacon.
One tablespoon extra-virgin olive oil
Five egg yolks, beaten
Four ounces grated Pecorino-Romano cheese
Coarsely ground pepper
Hot pasta water as needed
Cook the bucatini in a large pot of water with 2 tablespoons of sea salt. This should take 11 to
While the pasta has been in the boiling water 6 minutes, cut the guanciale into small lardon, (small, oblong chunks) and place in a pan on medium high heat with the extra virgin olive oil. Stir often.
Drain pasta and put into a colander reserving some pasta water.
When the guanciale is browned, crack 4 turns of black pepper in the pan then take the pan off the heat, add the bucatini and stir in the Pecorino slowly, then immediately add the egg. Continue stirring adding small amounts of pasta water (or not) to form a thick sauce.
This dish can be best dressed with sliced raddichio or endive as a nice crunchy, bitter foil to the creaminess.