Carbonara

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Carbonara is one my all-time favorite dishes, and developing this recipe brought me so much joy. It’s extremely simple yet utterly impressive, and every stage of making it is special. John and I have a few favorite spots in Italy, especially Rome, where we’ve enjoyed the best carbonara of our lives, and this recipe sent us reminiscing about endless good times. I hope it brings you as much joy as it brought me. Enjoy!

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Carbonara

2 Whole Large Happy Eggs, room temperature

5 Large Happy Egg Yolks, room temperature

1 cup Pecorino Romano

5 oz Guanciale (or Pancetta), cut into 1/3” cubes

1 lb Bucatini Pasta

Kosher Salt

Freshly Cracked Black Pepper

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Method

In a medium bowl, add 2 whole eggs, one egg yolk, and pecorino, reserving the other 4 egg yolks. Whisk well to combine.

In a deep pan, cook the guanciale or pancetta on medium-low heat until golden brown and the fat has rendered. Reserve the fat and turn off the heat.

Add the bucatini to large pot of boiling salted water (should be as salty as salt water) and cook until al dente. 

Once al dente, remove from heat and drain well, reserving 1/4 cup of the pasta water. Add the pasta to the guanciale pan, add 2 tsp of reserved fat, add 1 tbs of pasta water, and toss well for 1 minute. Immediately add the egg mixture and toss well. Add a pinch or two kosher salt and several cracks of pepper and continue to toss until the pasta is well coated. Add some pasta water if the pasta becomes too thick. 

Quickly divide the pasta into 4 equal servings and add a yolk to each. Mix the yolk immediately into the hot pasta until cooked and incorporated, garnish with a bit more pecorino, and serve immediately.

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