The Weeknight Carbonara

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

80 g

Parmesan Cheese , divided

50g for sauce and 30g for garnish

400 g

Bucatini Pasta

100 g

Guanciale

plus 2 Tbsp of the rendered fat

or Bacon or Pancetta

5

Large Eggs , separated

yolks only

2

Large Eggs

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

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Step 1

Grate Parmesan Cheese (80 g) .

Step 2

In a large pot over medium-high heat, boil water. Add a generous amount Salt (to taste) the boiling water and then cook Bucatini Pasta (400 g) , following package instructions. Before draining the pasta, set aside 1 cup of pasta water.

Step 3

Add the yolks of the Eggs (5) to a medium bowl and whisk together with the Whole Eggs (2) , 50g of grated parmesan, Salt (to taste) and Ground Black Pepper (to taste) until creamy.

Step 4

Slowly add in the 1 cup of pasta water until sauce loosens, you might not need all of it. If the sauce seems to get too thin, you can add more cheese to thicken it again.

Step 5

Render Guanciale (100 g) by cooking on a large skillet over medium-high heat until crispy, about 8 minutes. Keep the fat in the skillet and transfer guanciale to a dry plate.

Step 6

In the same skillet combine the pasta and rendered fat over low heat. Pour the egg mixture into the pan and keep the heat on low. Crumble crispy guanciale on the pasta and gently toss to combine. If the mixture seems too dry, add a bit more pasta water.

Step 7

Serve immediately, topped with Ground Black Pepper (to taste) , and garnished with the remaining 30g of parmesan.