• 1/4 lb. bucatini
  • 1/4 cup pancetta
  • 1/4 cup onion (white)
  • 1 egg
  • 1 cup parmesan – grated
  • 1/2 cup pasta water


  • Cut the pancetta into a small dice and add to a sauté pan. Cook this over medium heat.
  • Cut the onion into a small dice and add to the pan with the pancetta. The fat from the pancetta will cook the onion.
  • Bring a pot of salted water to a boil. Add in the bucatini and cook until al dente, about 9 minutes. (Be sure to reserve 1/2 a cup of pasta water.)
  • Beat the egg in small bowl.
  • Add the pasta to the sauté pan with the egg, pasta water, and cheese.
  • Slowly sauté all of the ingredients together over low heat until the sauce becomes thick, about 30 seconds. (Please note that the egg should not be scrambled.)
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