- 1/4 cup extra-virgin olive oil
- 3/4 pound good-quality salami, sliced 1/4 inch thick and finely diced
- 1 1/2 pounds bucatini
- 6 large egg yolks
- 1/2 cup freshly grated pecorino cheese, plus more for serving
- Kosher salt
- Coarsely ground black pepper
How to make this recipe
- In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the salami and cook over moderately low heat, stirring occasionally, until the fat is rendered and the salami is tender, about 20 minutes.
- Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1 1/2 cups of the cooking water.
- In a medium bowl, whisk the egg yolks with the 1/2 cup of cheese and the remaining 2 tablespoons of olive oil.
- Add the pasta and 1/2 cup of the reserved pasta water to the salami and cook over moderate heat, tossing, until the pasta is coated and hot, about 2 minutes. Remove the skillet from the heat and immediately add the egg mixture and remaining 1 cup of cooking water. Using tongs, toss the pasta until creamy, about 1 minute. Season with salt and black pepper. Serve in shallow bowls, passing more cheese at the table.
Pair rich, meaty pastas like this carbonara with a robust red wine from southern Italy, like Aglianico.