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Crack the egg yolks into a bowl, add the cream, finely grate in the Parmigiano Reggiano and season with black pepper, then mix well
Add the pancetta to a large frying pan and sauté over medium-low heat until browned and crisp for around 5 minutes
Cook the bucatini in a large pan of generously salted boiling water for 3-4 minutes, or until ‘al dente
Once cooked, reserve 1/2 a cup of the boiling cooking water, and transfer the pasta to the frying pan with the pancetta. Toss well and then immediately remove the pan from heat.
Add the egg, cream and cheese mixture, tossing vigorously so the sauce clings to the pasta and doesn’t settle on the base of the pan. Add the pasta water adjusting as necessary to obtain a silky smooth sauce that’s able to completely coat the pasta. Continue to toss vigorously and stir through with a large pair of tongs.
Finish with freshly grated Parmigiano Reggiano and a good grind of black pepper.