For Traditional Carbonara:

For the Traditional Carbonara

Begin by dicing guanciale into large chunks and set aside.

½ pound guanciale (substitute with pancetta if needed)

In a medium bowl, combine eggs and egg yolk.

3 large eggs - 1 egg yolk

Finely grate Pecorino or Parmigiano-Reggiano or a blend of the 2 cheeses.

4 ounces of cheese (Pecorino Romano or Parmigiano Reggiano)

Add the cheese to the eggs and beat together until homogenous. Season generously with freshly ground pepper. Do not add salt yet. Optional: Add a fourth egg for extra richness and skip the starchy pasta water if desired.

4 ounces of cheese (Pecorino Romano or Parmigiano Reggiano) - 3 large eggs - 1 egg yolk

Add the guanciale to a cold sauté pan. Slowly bring the heat to medium, allowing the fat to render out. Cook until guanciale is crispy on the edges but still tender. Remove from heat and set aside.

½ pound guanciale (substitute with pancetta if needed)

Meanwhile, bring a large pot of heavily salted water to a boil. Add the spaghetti and cook until just shy of al dente. Drain, reserving some pasta water if needed.

16 ounces spaghetti noodles

Toss the hot pasta directly into the pan with the guanciale, ensuring the pasta is coated in the rendered fat. Quickly add the egg and cheese mixture, tossing rapidly to avoid scrambling the eggs. If needed, add a small amount of reserved pasta water to smooth out the sauce.

¼ cup starchy pasta water (optional) - 16 ounces spaghetti noodles

Taste for seasoning, adding salt if needed. Optionally toss the pasta to aerate and get a creamier consistency.

Kosher salt

Twirl into portions, using a carving fork for a restaurant-style presentation. Top with extra guanciale and a final grind of black pepper. Optional: Add a pinch of freshly grated nutmeg to enhance the flavors. Enjoy!

Ground black pepper

For Modern Carbonara:

Slice thick-cut bacon into large chunks.

½ pound thick cut bacon

In a bowl, combine eggs and 1 egg yolk. Grate Parmesan or Romano cheese and stir into the eggs. Season generously with freshly ground black pepper. Optionally, add a pinch of freshly grated nutmeg.

3 large eggs (optional 4th egg for richness) - 4 oz Parmesan or Romano cheese - Ground black pepper - grated nutmeg (optional)

In a cold nonstick pan, add the bacon. Slowly heat over medium until the fat renders and the bacon is crispy. For a lighter sauce, strain off excess bacon fat, leaving about 2 tbsp in the pan. For a richer version, leave more fat in.

½ pound thick cut bacon

Lower the heat to medium-low and add 2 minced garlic cloves. Sauté for 1 minute until fragrant, being careful not to let the garlic burn and turn bitter.

2 cloves garlic minced

Meanwhile, bring a large pot of heavily salted water to a boil. Add the bucatini and cook until al dente. Drain, reserving ⅓ cup of pasta water.

Salt - 16 oz Bucatini noodles - ⅓ cup starchy pasta water (optional)

Add the pasta directly into the pan with the bacon and garlic. Pour in the egg and cheese mixture, tossing rapidly to combine. Add a splash of pasta water to help form a smooth, creamy sauce.

16 oz Bucatini noodles - ½ pound thick cut bacon - 2 cloves garlic minced - 4 oz Parmesan or Romano cheese - 3 large eggs (optional 4th egg for richness) - ⅓ cup starchy pasta water (optional)

Taste for seasoning and add salt or more black pepper as needed. If the sauce isn't thick enough, add a bit more grated cheese and mix vigorously until the desired consistency is reached.

Salt - Ground black pepper - 4 oz Parmesan or Romano cheese

Twirl the Bucatini onto plates and garnish with more black pepper and bacon bits. This version will stay creamy longer and is lighter compared to the traditional one. Enjoy!