Why You'll Love This Recipe
Ready in 30 Minutes this classic Roman recipe for Bucatini alla Carbonara combines crispy guanciale with pasta then tossed in a creamy sauce of egg and Parmegiano Reggiano. Using just 5 ingredients, it is rich, delicious and tastes like it took longer to make.
Pasta Guanciale or Bacon Parmegiano Reggiano Egg Pepper
Cook the Pasta: Prepare pasta according to package instructions. Reserve some of the pasta water for the creamy egg-cheese sauce.
Cook the Guanciale: Cook cubed guanciale (or bacon) until it has rendered its fat and is crispy. Remove from the heat.
Prepare the Egg and Cheese: Combine the egg and cheese along with fresh ground pepper in a bowl.
Make the Carbonara: Place drained pasta in the pan with the grease from the guanciale and toss to coat. Remove from heat and add the egg-cheese mixture and coat well. Serve immediately.