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.
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Transfer the egg and cheese mixture to the pasta and toss to coat. Thin with reserved pasta water, as needed.
Taste the Carbonara Bucatini and adjust seasonings as needed.