DAY 12 | bucatini carbonara | Homemade pasta | 30 day of cooking

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta is a healthier alternative with similar flavor, while bacon is more accessible.

pecorino cheese

🥗Healthier: parmesan cheese

💰Cheaper: grated parmesan

Parmesan cheese is lower in fat and more widely available.

Make the pasta dough by adding flour to a mixer and gradually adding water until a sticky consistency is achieved.

Extrude the pasta dough to create bucatini, cutting it to desired lengths and ensuring a floured surface to prevent sticking.

Crush black peppercorns in a mortar until finely ground.

In a bowl, combine 1 egg and 1 egg yolk per serving with a generous amount of pecorino romano cheese and a lot of black pepper, mixing well and reserving for later.

Cook guanciale in a skillet over medium-low heat until crispy.

Boil salted water in a large pot and add the bucatini, cooking until al dente, about 2-3 minutes for fresh pasta.

Reserve some pasta cooking water before draining the bucatini.

Once the guanciale is crispy, add reserved pasta water to the skillet to stop the frying process.

Add the drained bucatini to the skillet with guanciale and mix well, removing from heat.

Pour the egg and cheese mixture over the pasta, stirring quickly to create a creamy sauce, adding more reserved pasta water if necessary.

Plate the pasta and top with additional black pepper and pecorino cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens