Place the bacon in a cold Lodge 12” Cast Iron Skillet. Begin rendering the bacon over medium heat, stirring occasionally. When the bacon is beginning to crisp, turn off the heat.
Bring a medium pot of water to a boil. Add the Jacobsen Salt Co. Kosher Sea Salt. Add the bucatini pasta to the boiling water and cook to al dente, about 7 minutes. The pasta should be cooked but still have some bite to it.
Remove the pasta from the water with tongs and transfer directly to the Lodge Cast Iron Skillet with the bacon and bacon fat. Toss the pasta in the bacon fat to coat the noodles.
Combine the cheeses with the eggs and yolk and mix well with a fork. Season the mixture generously with fresh ground black pepper.
This Carbonara Bucatini recipe keeps it pretty simple, featuring our homemade smoked bacon, two of our favorite Italian cheeses and the thick and filling bucatini noodles. Whether you want to throw in some broccoli, asparagus or spinach right into the pasta, serve it with a salad on the side or just keep it simple, the results are tasty every time!
It all starts with Chef Britt’s cured and smoked bacon. Traditionally Carbonara is made with guanciale or pancetta, both of which are cured cuts of pork from Italy. Bacon makes for a great substitution!
While spaghetti may be the most popular pasta for Carbonara, my personal favorite is Bucatini. Bucatini is a thicker pasta, similar in shape to spaghetti, but hollowed out in the center.
The eggs and cheeses create the sauce that Carbonara is known for. The eggs thicken the sauce, adding richness, while the cheeses define the flavor. You will typically find Pecorino Romano, Parmigiano-Reggiano or a combination of the two cheeses in Carbonara. We snuck in a Pecorino Tartufo with little bits of black truffle worked into the cheese to really bump up the flavor!
As the egg and cheese mixture combines with the bacon fat and is worked into the warm pasta it forms the sauce that coats the bucatini, creating the magic that is Carbonara!