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

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The sauce is bright yellow from fresh eggs, and each rigatoni hides cubes of fatty guanciale. This yolk-heavy recipe is beyond creamy—without cream!—with a heady mix of peppercorns (you can substitute black pepper for all and it's still great). 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.



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

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