Bucatini Carbonara


  • 1/2lb Thick Cut Bacon or Bacon Ends chunked
  • 4z Grated Parmesan
  • 3 Large Eggs
  • 1 Egg Yolk
  • 3 Garlic Cloves minced
  • 16oz Bucatini
  • Salt and Pepper


  1. Beat eggs and yolk together in a bowl, mix in parmesan and set aside.
  2. Cook bacon over medium medium heat until cooked through and fat has rendered out.
  3. Strain out grease, keeping about 2tbsp in the pan.
  4. Reduce heat to low, add garlic and saute for 60 seconds. Turn off the heat.
  5. Add bucatini to a boiling pot of salted water and cook to desired doneness. Drain, reserving 1/3cup pasta water.
  6. Add bucatini to the pan along with reserved pasta water. Pour in egg mixture and toss vigorously.
  7. If pasta seems watery, add more cheese until desired consistency is met. Serve.