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A variation of the Roman classic using hollow bucatini for extra sauce in every bite. This high protein mediterranean dish features eggs, guanciale, and pecorino for a rich family dinner.
Bring a large pot of water to a boil. Generously season with kosher salt (about 1 tbsp per 4 quarts), then add bucatini and cook, stirring occasionally, until al dente (about 9 minutes).
While pasta cooks, cut guanciale into small lardons. Place in a large skillet over medium heat and cook, stirring frequently, until the fat renders and guanciale is crisp but not burnt (6-8 minutes). Reduce heat to low to keep warm.
In a mixing bowl, whisk together eggs, egg yolks, and pecorino romano cheese until very smooth. Stir in 1 teaspoon black pepper.
Reserve 1 cup pasta water before draining cooked bucatini. Add drained pasta directly to the skillet with guanciale; toss to coat and let residual heat infuse flavor for 1 minute, keeping heat low.
Remove skillet from heat. Quickly add egg-cheese mixture, tossing or mixing vigorously so the sauce thickens to a creamy texture (not scrambled eggs). Add reserved pasta water, a little at a time, to loosen if needed. Top with extra pecorino and cracked black pepper before serving.
