Bucatini alla Carbonara

Ingredients

• 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

Preparation

1. 1. Heat a large skillet over medium-high heat. Add guanciale; cook until crisp, stirring frequently. Remove from heat.
2. 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. 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.