Baked Carbonara

To prepare baked carbonara, place a pot with plenty of water on the stove for the pasta. Meanwhile, put the diced smoked bacon in a non-stick pan, without adding oil 1. Stir the bacon well with a spatula 2, browning it over medium heat until the fat becomes transparent and slightly crispy 3; then remove from the heat and let it cool slightly.

In a bowl, pour the egg yolks and the whole egg 4, beat them, then add the grated pecorino, keeping some aside 5; salt and pepper 6.

Add the cream and continue mixing with the whisk for a few minutes to blend all the ingredients well 7; finally add the bacon 8, keeping one or two tablespoons aside (this will be added and gratinated at the end along with the leftover pecorino). When the pasta water has reached a boil, salt moderately 9, as the pasta will already have a very flavorful seasoning from the bacon and pecorino.

Cook the bucatini for about 10 minutes (they should be al dente) 10, stirring occasionally 11. When the pasta is al dente, drain it well and pour it into the bowl with the egg mixture, using a pasta strainer or a fork 12.

Mix the pasta well with two forks 13, then brush a baking dish with oil 14 and distribute the bucatini evenly 15.

Finally, sprinkle the entire surface of the pasta with the bacon 16 and grated pecorino you set aside 17. Place in the oven and grill at 520°F for 5-7 minutes. After the required time, turn off the oven and serve the baked carbonara while it's still hot 18.