What You’ll Need
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12 oz Bucatini (or your favorite long pasta)
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6–8 oz Brunson black pepper bacon and pancetta mix (if you can get it), cut into thick strips
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2 large pasture raised eggs + 2 egg yolks
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1 cup freshly grated Parmigiano-Reggiano or Pecorino Romano cheese
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Fresh cracked black pepper
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Salt (for pasta water)
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Optional: a clove garlic, minced (if you like a little flavor boost)
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Optional: fresh parsley, chopped (for garnish)
Let’s Cook
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Cook the pasta
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Just before draining, reserve about ½ cup of pasta cooking water, then drain the pasta. -
Render the bacon/pancetta
While pasta cooks, heat a skillet over medium heat. Add the bacon and pancetta pieces (no additional oil needed if fatty). Cook until they’re golden and crispy and have released their fat. If using garlic, add it for the last 30 seconds, careful not to burn. -
Mix eggs & cheese
In a bowl, whisk together the eggs, egg yolks, and grated cheese. Add a generous amount of freshly cracked pepper. -
Combine pasta, bacon/pancetta, & sauce
Add the hot drained pasta to the skillet with bacon/pancetta & fat. Toss so the pasta is coated in the fat. Remove the pan from heat. Immediately pour in the egg-cheese mixture, tossing vigorously and quickly. Add a splash of reserved pasta water, a little at a time, to loosen the sauce and make it silky. The key is to work fast and off the heat when adding the eggs so they don’t scramble. -
Finish & serve
Taste and adjust with additional cracked pepper or salt if needed. Serve right away in warm bowls. Garnish with parsley if desired. Always serve fresh and immediately.
