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The sauce is bright yellow from fresh eggs, and each bucatini hides cubes of fatty guanciale. This yolk-heavy recipe is beyond creamy—without cream!—with black peppercorns. It's unlike any clumpy carbonaras you've had. The tricks? Omitting most of the egg whites; their water thins the sauce. It's a pasta worth mastering.

Get the recipe: https://www.bonappetit.com/recipe/the-silkiest-carbonara



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Molly Makes BA's Best Bucatini Carbonara | From the Test Kitchen | Bon Appétit

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