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Bucatini alla Carbonara

Yield 6 servings
Bucatini is hollow spaghetti; guanciale (gwahn-CHAY-lay) is cured pork.


  • 1/4 pound guanciale, chopped
  • 6 quarts water
  • 1 tablespoon fine sea salt
  • 12 ounces uncooked bucatini (long hollow pasta)
  • 3/4 cup (3 ounces) grated pecorino Romano cheese, divided
  • 1/4 teaspoon freshly ground black pepper
  • 3 large eggs, lightly beaten

Nutrition Information

  • calories 363
  • fat 12.8 g
  • satfat 5.8 g
  • monofat 4.9 g
  • polyfat 1.4 g
  • protein 17.2 g
  • carbohydrate 43.1 g
  • fiber 1.9 g
  • cholesterol 132 mg
  • iron 2.4 mg
  • sodium 637 mg
  • calcium 159 mg

How to Make It

  1. Heat a large skillet over medium-high heat. Add guanciale; cook until crisp, stirring frequently. Remove from heat.

  2. Bring 6 quarts water and salt to a boil in an 8-quart pot. Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 10 minutes or until almost al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking water.

  3. Combine 1/4 cup reserved cooking water, 1/2 cup cheese, and remaining ingredients in a bowl, stirring well. Add egg mixture and pasta to guanciale. Place pan over low heat. Cook 5 minutes or until sauce thickens and pasta is al dente, tossing constantly. (Do not overcook or sauce will curdle.) Remove from heat. Stir in remaining 1/4 cup reserved cooking water; toss to combine. Place about 1 cup pasta mixture on each of 6 plates; top each serving with 2 teaspoons remaining cheese.