CARBONARA

For the Traditional Carbonara

Begin by dicing guanciale into large chunks and set aside.

In a medium bowl, combine eggs and egg yolk.

Finely grate Pecorino or Parmigiano-Reggiano or a blend of the 2 cheeses.

Add the cheese to the eggs and beat together until homogenous. Season generously with freshly ground pepper. Do not add salt yet. Optional: Add a fourth egg for extra richness and skip the starchy pasta water if desired.

Add the guanciale to a cold sauté pan. Slowly bring the heat to medium, allowing the fat to render out. Cook until guanciale is crispy on the edges but still tender. Remove from heat and set aside.

Meanwhile, bring a large pot of heavily salted water to a boil. Add the spaghetti and cook until just shy of al dente. Drain, reserving some pasta water if needed.

Toss the hot pasta directly into the pan with the guanciale, ensuring the pasta is coated in the rendered fat. Quickly add the egg and cheese mixture, tossing rapidly to avoid scrambling the eggs. If needed, add a small amount of reserved pasta water to smooth out the sauce.

Taste for seasoning, adding salt if needed. Optionally toss the pasta to aerate and get a creamier consistency.

Twirl into portions, using a carving fork for a restaurant-style presentation. Top with extra guanciale and a final grind of black pepper. Optional: Add a pinch of freshly grated nutmeg to enhance the flavors. Enjoy!

Slice thick-cut bacon into large chunks.

In a bowl, combine eggs and 1 egg yolk. Grate Parmesan or Romano cheese and stir into the eggs. Season generously with freshly ground black pepper. Optionally, add a pinch of freshly grated nutmeg.

In a cold nonstick pan, add the bacon. Slowly heat over medium until the fat renders and the bacon is crispy. For a lighter sauce, strain off excess bacon fat, leaving about 2 tbsp in the pan. For a richer version, leave more fat in.

Lower the heat to medium-low and add 2 minced garlic cloves. Sauté for 1 minute until fragrant, being careful not to let the garlic burn and turn bitter.

Meanwhile, bring a large pot of heavily salted water to a boil. Add the bucatini and cook until al dente. Drain, reserving ⅓ cup of pasta water.

Add the pasta directly into the pan with the bacon and garlic. Pour in the egg and cheese mixture, tossing rapidly to combine. Add a splash of pasta water to help form a smooth, creamy sauce.

Taste for seasoning and add salt or more black pepper as needed. If the sauce isn't thick enough, add a bit more grated cheese and mix vigorously until the desired consistency is reached.

Twirl the Bucatini onto plates and garnish with more black pepper and bacon bits. This version will stay creamy longer and is lighter compared to the traditional one. Enjoy!