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
How to Make It
Heat a large skillet over medium-high heat. Add guanciale; cook until crisp, stirring frequently. Remove from heat.
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
A delicious, quick and easy recipe. I used applewood smoked bacon since that's all I had on hand, and whole wheat penne. Still so delicious. The secret is to go slow with the mixing and keep that heat on low as you mix the pasta and egg together.
Loved this! Due to limited options at the store, I subbed pancetta for the guanciale, and linguini for the bucatini. I also used a full recipe of the sauce (with only 1/4 cup of reserved liquid) to 8 ounces of pasta. The directions were good - didn't curdle the eggs like other recipes I've used. Served with a spinach salad and foccacia bread. We'll definitely make this again!
We love this, and make it regularly. Although I substitute spaghetti and bacon just to be able to find what I need at the grocery store. So tasty, but it's key to pull from heat before you add the eggs so as not to scramble them (made that mistake first time I made this).
Wow, simple, delicious. Highly recommend splurging on genuine guanciale (I used Biellese) and using organic eggs. Also, the pasta was wonderful with this dish (added fun of having the sauce *in* the pasta tubes!). Served with arugula salad and a jammy red wine. Will make again, often!
This was wonderful, but I am fortunate to have Italian Markets close and got fresh bucatinin and the Italian bacon . It was great. The Italian bacon has a strong smokey flavor so if you are looking for substitutions look for a strong flavor.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!