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Playing Curtis Stone’s 8-Minute Bolognese


  • 1 pound penne
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 cups guanciale or pancetta, diced
  • 2 to 3 cloves garlic, sliced
  • Black pepper, to taste
  • 3 egg yolks
  • 1/2 cup Parmigiano-Reggiano, plus more for serving


Serves: 4-6


Bring a large pot of water to a boil. Liberally salt the water and cook penne to al dente. Reserve 1/2 cup hot, starchy pasta water before draining pasta.

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add guanciale or pancetta and cook until crispy and brown, about 4-5 minutes. Season with black pepper and add garlic. Cook until garlic is slightly brown.

In a separate bowl, whisk egg yolks with the reserved starchy pasta water and pour into the pan; stir to combine. Remove from heat and rapidly toss with hot pasta. Add in Parmigiano Reggiano cheese and continue rapidly tossing. Serve with more cheese on top.