Bigoli Carbonara Recipe

Boil the Pasta

In a large pot, bring salted water to a rolling boil. Add the bigoli pasta and cook according to package instructions until al dente, usually about 8-10 minutes.

Reserve Pasta Water

Before draining the pasta, reserve about 1 cup of pasta cooking water. This will help to adjust the sauce later.

Drain the Pasta

Drain the bigoli and set aside, but do not rinse as you want to keep the starch for the sauce.

Cook the Guanciale

In a large skillet over medium heat, add the guanciale. Cook for about 5-7 minutes, or until it becomes crispy and golden brown. Remove from heat and set aside, leaving the fat in the pan.

Prepare the Egg Mixture

In a mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, and freshly cracked black pepper until well combined.

Combine Pasta and Guanciale

Return the skillet with the guanciale to low heat. Add the drained bigoli pasta to the skillet and toss to coat in the rendered fat.

Add the Egg Mixture

Remove the skillet from heat. Quickly pour the egg mixture over the pasta, tossing continuously to create a creamy sauce. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.

Serve

Plate the bigoli carbonara immediately, garnishing with extra Pecorino Romano cheese and more cracked black pepper if desired.