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Bucatini Carbonara Recipe
Annie Graves

Bucatini Carbonara

Enjoy the rich flavors of Bucatini Carbonara! This classic Italian pasta dish combines creamy eggs, crispy pancetta, and Parmesan cheese for the ultimate comfort meal.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Bucatini Carbonara
  • 12 oz bucatini pasta
  • 4 oz pancetta or guanciale diced
  • 2 large eggs
  • 1 large egg yolk
  • 1 cup grated Parmesan cheese or Pecorino Romano
  • 2 cloves garlic peeled and smashed (optional)
  • Freshly ground black pepper to taste
  • Salt for the pasta water
  • 1 tbsp olive oil if needed for cooking pancetta
For Serving
  • Extra grated Parmesan or Pecorino Romano
  • Fresh parsley chopped (optional)
Substitutions
  • Vegetarian: Use vegetarian bacon or mushroom pieces in place of pancetta.
  • Gluten-Free: Use gluten-free bucatini or spaghetti.
  • Low-Fat: Use half Parmesan and half grated zucchini for a lighter sauce.

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil.
  2. Add the bucatini pasta and cook until al dente, according to package instructions (usually about 8-10 minutes).
  3. Reserve 1/2 cup of pasta water, then drain the pasta.
Cook the Pancetta
  1. While the pasta cooks, heat a large skillet over medium heat.
  2. Add the pancetta or guanciale and cook for 5-7 minutes until crispy and golden brown.
  3. If the pancetta is lean, add a little olive oil to help it cook evenly.
  4. If using, add the smashed garlic cloves to the skillet during the last minute of cooking for extra flavor, then remove and discard the garlic once fragrant.
Prepare the Carbonara Sauce
  1. In a medium bowl, whisk together the eggs, egg yolk, grated Parmesan cheese, and a generous amount of black pepper.
  2. Set aside.
Combine the Pasta and Sauce
  1. Add the cooked bucatini to the skillet with the crispy pancetta, tossing to combine.
  2. Remove the skillet from the heat.
  3. Slowly pour the egg mixture over the hot pasta, stirring quickly to create a creamy sauce.
  4. The heat from the pasta will cook the eggs, but be sure to stir constantly to avoid scrambling the eggs.
  5. If the sauce is too thick, add some reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
Serve
  1. Divide the Bucatini Carbonara between plates and top with extra grated Parmesan cheese, black pepper, and fresh parsley, if desired.
  2. Serve immediately and enjoy!

Notes

Nutritional Information (Per Serving - 1 plate of Bucatini Carbonara):

  • Calories: 500-550
  • Carbohydrates: 55g
  • Protein: 20g
  • Fat: 25g
  • Saturated Fat: 10g
  • Sodium: 600mg
  • Fiber: 3g
  • Sugar: 2g

Notes/Advice:

  • Additions/Subtractions:
    • For a richer sauce, add an extra egg yolk or a splash of cream.
    • If you prefer a sharper flavor, use Pecorino Romano instead of Parmesan, or a mix of both.
    • Be sure to work quickly when combining the eggs and hot pasta to prevent scrambling the eggs—this is key to achieving a silky sauce.