Bucatini Carbonara

Steps

1. Dice the pancetta into small pieces.
2. In a pan over medium-low heat, render the diced pancetta until it is nice and crispy. Reserve the rendered fat from the bottom of the pan.
3. While the pancetta renders, dice the onion finely. Ensure you cut through all layers to get tender, juicy inside pieces.
4. Add the diced onions to the same pan with the reserved pancetta fat. Let the onions sweat until they are almost done and softened.
5. In a separate bowl, mix the egg yolks with the grated Parmigiano-Reggiano cheese and black pepper.
6. Bring a large pot of water to a boil. Add 1 tablespoon of salt to the boiling water.
7. Add the bucatini pasta to the boiling salted water. Cook until it is al dente (has a little bite).
8. While the pasta cooks, take the pan containing the onions and pancetta fat off the heat. Slowly temper the egg mixture into the onion/pancetta mixture by stirring constantly.
9. Drain the cooked bucatini pasta using a strainer inside the pot to retain some of the starchy cooking water.
10. Add the drained pasta directly into the pan with the eggs, onions, and pancetta fat. Toss quickly and continuously while adding small amounts of reserved pasta water to create a creamy sauce, ensuring you do not cook the eggs into an omelette.
11. Stir in fresh parsley for color and herbaceousness if desired.
12. Serve immediately, garnishing with more Parmigiano-Reggiano cheese.