Creamy and indulgent, simple and satisfying, this classic-style carbonara dish gets an added boost from this week’s silky duck eggs.
6 ounces thick-cut bacon, about 4-6 slices
1 pound bucatini
4 duck egg yolks, plus 1 duck egg
½ cup Parmesan cheese, shredded
Sea salt and fresh ground pepper
1. Cut the bacon into ½ inch pieces. Cook slowly on low heat in a medium skillet until the fat has rendered and the bacon is crisp, but not crumbling. Drain the bacon from the fat and reserve the drippings to use later. Let the bacon cool.
2. Meanwhile, cook the pasta in a large pot of well-salted boiling water. While pasta is boiling, whisk together the egg and egg yolks in a large mixing bowl. Add a pinch of salt, a couple twists of fresh ground black pepper, and the bacon.
3. When the pasta has finished cooking, drain and reserve about ½ cup of the cooking water. Transfer the pasta right away to the bowl of egg mixture. Use a pair of tongs to mix the pasta noodles in with the sauce, turning and scraping the sides of the bowl often. Add 2 tablespoons of the reserved pasta water and 2 tablespoons of the reserved bacon fat and continue to mix.
4. Gradually add in the grated parmesan cheese, mixing well before adding more, until you have used the entire ½ cup amount. Continue adding pasta water as needed until the sauce is creamy and emulsified, just a tablespoon at a time. (If you add too much water, the sauce will become thin and start to pool at the bottom of the bowl. Adding a little bit at a time will help you achieve that perfect luscious sauce without accidentally overdoing it.) Serve while hot. Garnish with a final grating of cheese and twist of black pepper.