Bring a large pot of salted water to a boil over high heat.

Dice the bacon or pancetta into small pieces and cook in a skillet over medium heat until crispy (about 5-7 minutes).

Whisk together the whole egg, egg yolks, grated pecorino Romano, kosher salt, and black pepper in a mixing bowl.

Once the water is boiling, add the bucatini and cook for about 9-10 minutes until al dente.

Sauté minced or sliced garlic in the skillet with bacon fat for 1-2 minutes.

Transfer the drained bucatini into the skillet with sautéed garlic and toss gently.

Add reserved pasta water to the egg-cheese mixture and whisk quickly before adding it to the pasta.

Toss the bucatini with additional reserved pasta water until the sauce is silky, adding crispy bacon.

Plate the Bucatini Carbonara immediately, garnishing with extra pecorino Romano and black pepper.