Instructions

INSTRUCTIONS

1. Place a small saucepan over medium heat. Add in 1 tablespoon of olive oil and 2 cloves of crushed garlic (skins still on). Saute for 1 minute, then add in baguette pieces, tossing to coat. Cook until golden brown, then remove from heat and allow to cool slightly.
2. In a large mixing bowl, stir together egg, egg yolks, parmigiano, and black pepper. Set aside.
3. Place 1 quart of water into a large pot over high heat. Bring to a boil, then add in bucatini. Cook until al dente, approximately 8 minutes. Reserve ½ cup of the pasta water for later on.
4. Meanwhile, dice guanciale into ½ inch thick pieces. Cook in a large saute pan over medium heat until the fat renders out and the pieces are golden brown. Strain out almost all of the rendered fat, leaving the guanciale pieces and 2 tablespoons of the fat in the pan.
5. Once pasta is al dente, use a slotted spoon or tongs to remove pasta from boiling water and place into the guanciale pan. Stir the pasta around to soak up all the drippings.
6. Spoon a few tablespoons of reserved pasta water into the egg mixture, whisking the entire time. Transfer pasta and guanciale into egg bowl, stirring to combine.
7. Transfer everything back into your large saute pan, add in remaining ½ cup of pasta water, and cook over low heat for about 3 minutes, stirring constantly. The pasta will be done once it thickens up and has a creamy consistency!
8. To serve, place on two plates and top with breadcrumbs and thyme. Happy date night!