Categories: Pasta

Ingredients

• 2 tsp kosher salt, plus more to taste
• 1 lb. bucatini
• 8 thick-cut bacon slices, sliced crosswise into 1/2-inch-wide pieces
• 1/2 yellow onion, finely chopped
• 4 large egg yolks
• 1/2 cup grated Parmesan, plus more for serving
• 1/2 tsp black pepper, plus more for serving

Directions

1. Fill a large pot with water 2 inches from the top. Place over high heat and let come to a boil. Add 2 tsp of the salt. Cook the pasta as directed. Scoop out 1/2 cup of the pasta water before draining the pasta in a colander.

2. In a medium skillet, cook the bacon over medium heat, stirring often, for about 8 minutes, or until crisp. Add the onion and cook, stirring, for 5-6 minutes more, until softened. Remove from the heat.

3. In a small bowl, whisk together the egg yolks, Parmesan, and pepper. It will be quite thick, so whisk in 1/4 cup of the reserved pasta water to make the mixture pourable.

4. Return the pasta to the pot and stir in the bacon-onion mixture. Now pour in the egg yolk-Parmesan mixture and stir vigorously until the pasta is well coated. Stir in the remaining 1/4 cup pasta water. Taste for seasoning. Serve topped with a little more Parmesan.

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