Carbonara

Name: Carbonara
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 4 1/2 ounces guanciale, chopped (or pancetta or bacon); Kosher salt; One 1-pound box bucatini; 4 ounces mascarpone; 2/3 cup grated pecorino, plus more for serving; 2 to 3 teaspoons cracked black pepper; 4 large eggs; 1 tablespoon olive oil

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Level: Easy

Total: 30 min
Active: 30 min

Yield: 4 servings

This recipe is inspired by the smoked radiatore carbonara from The Rose Venice restaurant in Venice, CA.

Level: Easy

Total: 30 min
Active: 30 min

Yield: 4 servings

Ingredients

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4 1/2 ounces guanciale, chopped (or pancetta or bacon)

Kosher salt

One 1-pound box bucatini

4 ounces mascarpone

2/3 cup grated pecorino, plus more for serving

2 to 3 teaspoons cracked black pepper

4 large eggs

1 tablespoon olive oil

Directions

Watch how to make this recipe.

Heat a small pan over low heat and add the guanciale. Cook until the fat is rendered. Set aside.
Bring a large pot of salted water to a boil over high heat. Cook the bucatini according to the package instructions until al dente. Reserve 1 cup of the cooking water then drain the pasta.
Add the reserved pasta water to a 12-inch saute pan and bring to a boil; whisk in the mascarpone. Then add the cooked pasta, pecorino and pepper and stir to combine. Keep warm.
Heat the oil in a medium skillet over medium heat. Crack the eggs into the pan and fry, basting with the oil, until just set.
Place the pasta in 4 serving bowls, sprinkle with the guanciale and put an egg on top of each. Sprinkle with more pecorino if desired.