Rating: 5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 7

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

Faith Willinger
Recipe by Cooking Light March 2009

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

363 calories; fat 12.8g; saturated fat 5.8g; mono fat 4.9g; poly fat 1.4g; protein 17.2g; carbohydrates 43.1g; fiber 1.9g; cholesterol 132mg; iron 2.4mg; sodium 637mg; calcium 159mg.
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