Bucatini Carbonara with Guanciale & Cheese

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1 tablespoon olive oil

1/4 pound guanciale (cut into 1/4 inch cubes)

1/2 pound bucatini pasta

Kosher salt

4 eggs + 1 egg yolk

1/4 cup freshly grated Parmesan cheese + more for garnish

1/4 cup of crumbled feta or Pecorino or combination of both

1/2 cup shredded mozzarella

Freshly cracked black pepper

1/4 cup reserved pasta cooking liquid (from cooking pasta)

Directions

Bring a skillet to medium heat and add olive oil and cubed guanciale. Cook on medium heat for about 8-10 minutes until pork is crisp and fat has rendered. Be sure to stir every so often to encourage even cooking and so the fat doesn't burn.

Once done, remove pork to a plate and if you have excess fat, carefully pour some of it out.

Meanwhile, bring a large pot of salted water to a boil for the pasta.

While the water comes to a boil, in a large bowl, whisk together the whole eggs and egg yolks, shredded cheese and a good few turns of black pepper.

Once pasta is done cooking (I always taste as I go for al-dente), use tongs to left the pasta our of the water and add directly to the egg mixture.

Use tongs and toss the pasta with the egg mixture for a few minutes until thickened. If it's too thick, add a few teaspoons of reserved pasta water and toss again. If it's too thin, continue mixing and it will thicken up.

Add cooked guanciale and toss again. Taste for seasoning and add more salt and pepper and garnish with an extra shaving of Parmesan cheese.

Nutrition

• Calories: 598 kcal
• Total Fat: 37 g
• Saturated Fat: 14 g
• Cholesterol: 218 mg
• Sodium: 602 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 23 g