Description
This classic Bucatini Carbonara recipe showcases a rich and creamy Italian pasta dish made without cream, relying on eggs, Pecorino Romano cheese, and pancetta or guanciale for its signature silky texture. Perfectly cooked bucatini is tossed in rendered pancetta fat and combined with an egg-based sauce to create a comforting and elegant main course that serves four.
Ingredients
Scale
Pasta
- 12 ounces bucatini pasta
- 1/2 teaspoon salt for pasta water
- 1/4 cup reserved pasta cooking water
Pancetta and Sauce
- 4 ounces pancetta or guanciale, diced
- 2 large eggs
- 2 large egg yolks
- 1 cup finely grated Pecorino Romano cheese
- 1/2 teaspoon freshly ground black pepper
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the bucatini according to package instructions until al dente.
- Render Pancetta: While the pasta cooks, heat a skillet over medium heat and cook the pancetta or guanciale until crisp and the fat is rendered, about 5–7 minutes.
- Prepare Egg Mixture: In a bowl, whisk together the eggs, egg yolks, grated Pecorino Romano cheese, and black pepper until smooth.
- Reserve Pasta Water and Drain: Before draining the pasta, reserve about 1/4 cup of the pasta cooking water, then drain the pasta thoroughly.
- Combine Pasta and Pancetta: Immediately add the hot pasta to the skillet with the pancetta and toss to coat the pasta in the rendered fat.
- Create the Sauce: Remove the skillet from heat and quickly pour in the egg and cheese mixture, tossing constantly so the eggs gently cook with the residual heat and create a creamy sauce without scrambling.
- Adjust Sauce Consistency: Add some reserved pasta water as needed to loosen the sauce and make it silky smooth.
- Serve: Plate the pasta immediately and garnish with extra Pecorino Romano cheese and freshly ground black pepper on top.
Notes
- Work quickly when adding the egg mixture so the residual heat from the pasta creates a smooth, creamy sauce without scrambling the eggs.
- Guanciale is the traditional meat for carbonara, but pancetta is a great and more accessible substitute.
- Avoid adding cream; traditional carbonara achieves creaminess solely from eggs and cheese.
- For a gluten-free option, substitute bucatini with gluten-free pasta.
