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Recipe courtesy of Claire Thomas

Carbonara

This recipe is inspired by the smoked radiatore carbonara from The Rose Venice restaurant in Venice, CA.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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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

Directions

  1. Heat a small pan over low heat and add the guanciale. Cook until the fat is rendered. Set aside.
  2. 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.
  3. 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.
  4. 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. 
  5. 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.