Bucatini Carbonara Recipe
Try out this luxurious, rich, and silky Bucatini Carbonara made with pancetta, eggs, Parmesan cheese, salt, and pepper. It is the perfect meal for special occasions.
Equipment
- Medium Pot
- Bowl
- Saucepan
- Whisk
- Pasta Spoon
- Serving Dish
Ingredients
- 8 ounces Dried Bucatini Pasta
- 1 cup Pancetta, diced
- ½ cup Parmesan Cheese
- ½ cup Pecorino-Romano, plus more for serving, grated
- 2 large Eggs
- 1 Egg Yolk
- 2 cloves Garlic, sliced
- 1¼ cup Extra-Virgin Olive Oil, plus more for drizzling
- Ground Black Pepper, coarse
- Kosher salt
Instructions
- Fill a medium-sized pot with water to boil the pasta. Cook the pasta until al dente.
- Drain the pasta and reserve four tablespoons of pasta water for carbonara sauce.
- Take a medium-sized pan and place it over medium heat.
- Add olive oil to it, and then add pancetta.
- Cook pancetta for about three minutes until the meat looks caramelized.
- Add sliced garlic and a tablespoon of black pepper to the pan.
- Add a ladle of reserved pasta water and simmer the mixture for 2-3 minutes.
- In a bowl, whisk together the eggs and the egg yolk. Add parmesan cheese and pecorino-romano and whisk.
- To temper the eggs, add a ladle of reserved pasta water. Set the mixture aside.
- Add al dente bucatini to the pancetta pan. Remove the pan from heat and add freshly cracked pepper to taste.
- Add the egg mixture to the pan to coat the pasta. Gently toss the pan to coat the pasta evenly. If you find the sauce too thick, you can add some pasta water to the pan at this point.
- Your bucatini carbonara is ready to be served. Garnish it with a generous sprinkling of Pecorino-Romano and a drizzle of olive oil.
Nutrition
Calories: 255kcal | Carbohydrates: 18g | Protein: 11g | Fat: 5g | Saturated Fat: 15g | Cholesterol: 75mg | Sodium: 288mg | Fiber: 1g | Sugar: 1g
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