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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Separate the egg yolks and add them to a bowl.
Add grated Parmesan and a good amount of black pepper to the yolks, combine and set aside.
Add pancetta to a hot pan and cook until browned and slightly crisp, then remove from the heat.
Boil the pasta until al dente.
Transfer the pasta and a ladleful of pasta water to the pan (off the heat), then add the egg mixture.
Combine through the pasta, continuing to add ladles of pasta water until you reach a smooth, saucy consistency.
Serve with extra Parmesan and black pepper.
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The pasta keeps soaking up the sauce on the plate, so make it extra saucy in the pan to prevent it drying out.
Can I use a different type of pasta?
Yes, you can use spaghetti or fettuccine if bucatini is not available.
What can I substitute for pancetta?
Guanciale is a traditional substitute, but bacon can also be used in a pinch.
How do I prevent the eggs from scrambling?
Ensure the pan is off the heat when adding the egg mixture and stir quickly to combine.
Can I make this dish vegetarian?
You can omit the pancetta and add sautƩed mushrooms for a vegetarian version.
How do I know when the pasta is al dente?
Taste a piece of pasta; it should be firm to the bite but not hard.
