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    Recipes » Main Course Recipes » Pasta

    Bucatini Carbonara

    Published: Mar 5, 2023 by Marissa Stevens · 12 Comments

    Quick Meals

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    Bucatini Carbonara is one of those easy pasta recipes where method and timing make the difference between a so-so dish and a restaurant quality meal. With this no-fail method, you'll have the latter every single time.

    Bucatini Carbonara served in a white bowl on a linen napkin.

    With just five simple ingredients plus salt and pepper, you'll be serving this luscious pasta dish in less than 30 minutes. But remember that with so few ingredients, quality is key.

    Jump to:
    • Ingredients You Need to Make Bucatini Carbonara
    • No Fail Carbonara Method
    • FAQ
    • More Great Italian Pasta Recipes:
    • Make Your Own Pasta:
    • How to Make Bucatini Carbonara
    • Recipe Video
    • Bucatini Carbonara
    • 💬 Comments

    Ingredients You Need to Make Bucatini Carbonara

    Bucatini Carbonara Ingredients on a white marble board.
    • Eggs: large or extra-large eggs
    • Pecorino Romano: or parmesan cheese
    • Olive Oil: extra virgin olive oil
    • Pancetta: or guanciale or bacon
    • Bucatini: or spaghetti
    • Salt and Freshly Ground Black Pepper

    No Fail Carbonara Method

    There are 3 simple steps to ensuring that your carbonara sauce comes out perfectly hot and creamy, and never cold or curdled:

    1. Whisk eggs and cheese together first and let stand at room temperature while you cook the pancetta and pasta. 
    2. Temper the egg mixture with a little of the pasta cooking water before you add it to the pasta (this will help prevent the eggs from curdling).
    3. Work quickly at the end to stir the pasta, meat and sauce together, then serve immediately.

    FAQ

    What is bucatini pasta used for?

    Bucatini pasta is like a hollow spaghetti and can be used in any recipe that calls spaghetti or other long, slender pasta. It's also the traditional and recipe namesake pasta choice for Bucatini all'Amatriciana.

    Why is there no cream in carbonara?

    Though many modern recipes call for cream, it's not included in the classic version from the Lazio region of Rome.

    What is carbonara sauce made of?

    Traditional carbonara sauce is made simply with guanciale, black pepper, pecorino Romano and beaten eggs. (Because guanciale can be a challenge to find in the United States, pancetta or bacon are often used instead.)

    What can I use instead of Pecorino Romano in carbonara?

    Parmesan cheese is a good substitute, ideally Parmigiano Reggiano or Grana Padano.

    More Great Italian Pasta Recipes:

    • Bucatini all'Amatriciana
    • Bucatini Cacio e Pepe
    • Broccoli Rabe and Sausage Pasta
    • Easy Shrimp Fra Diavolo
    • Pasta Aglio e Olio {Pasta with Garlic and Oil}

    Make Your Own Pasta:

    • Homemade Lasagna Noodles
    • Food Processor Pasta Dough

    How to Make Bucatini Carbonara

    Whisk eggs and Pecorino Romano together in a medium bowl and set aside.

    raw eggs and pecorino romano whisked together in a bowl.

    Cook and stir pancetta in hot olive oil in a large, heavy pot over medium heat until the fat begins to render and the edges are starting to crisp, 8-10 minutes. Remove from heat.

    browning pancetta in a dutch oven.
    browned pancetta in dutch oven.

    Cook bucatini according to package directions until al dente, reserving 1 cup pasta water. Drain pasta in a colander and immediately transfer to pancetta in pot and stir.

    .boiling bucatini in a stainless steel saucepan
    scooping out hot pasta water.
    drained cooked bucatini in colander.

    Temper egg mixture by whisking in a scant quarter cup of hot pasta water. Pour tempered egg mixture over pasta and pancetta in a steady stream, stirring constantly. Continue stirring until well combined, adding more pasta water as desired. Season with salt and pepper to taste and serve immediately, garnished with more Pecorino Romano.

    pouring tempered egg mixture over bucatini and pancetta.
    mixing bucatini with egg mixture and pancetta in pot.
    Bucatini Carbonara served in a white bowl on a linen napkin.

    Recipe Video

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    Bucatini Carbonara served in a white bowl on a linen napkin.

    Bucatini Carbonara

    Marissa Stevens
    Doing the prep work and working quickly in the last few steps are the keys to creamy, luscious carbonara.
    5 from 2 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 16 mins
    Total Time 26 mins
    Course Main Course
    Cuisine Italian
    Servings 4 people
    Calories 573 kcal

    Ingredients
      

    • 3 large eggs
    • 2 ounces grated Pecorino Romano plus more for serving
    • 1 tablespoon olive oil
    • 4 ounces diced pancetta or guanciale or bacon (recipe note),
    • 12 ounces bucatini pasta
    • salt and freshly ground black pepper to taste

    Instructions
     

    • Put a large pot of salted water on to boil.
    • In a medium bowl, whisk together eggs and Pecorino Romano; set aside.
    • Heat olive oil in a large Dutch oven or other heavy pot over medium heat. Add pancetta; cook and stir until the fat begins to render and the edges are starting to crisp, 8-10 minutes. Remove from heat.
    • Meanwhile, cook bucatini according to package directions until al dente (firm to the bite). Reserve 1 cup pasta water then drain pasta in a colander and transfer immediately to pancetta in pot and stir to combine.
    • Whisk a scant quarter cup of hot pasta water into the egg and cheese mixture to temper eggs. Pour tempered egg mixture over pasta and pancetta in a steady stream, stirring constantly. Continue to stir until well combined, adding more pasta water as needed. Season to taste with salt and pepper and serve immediately, garnished with more Pecorino Romano if desired.

    Notes

    1. Guanciale is traditional for this recipe, but can be challenging to find. Pancetta or bacon stand in nicely.

    Nutrition

    Calories: 573kcalCarbohydrates: 65gProtein: 24gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 173mgSodium: 416mgPotassium: 310mgFiber: 3gSugar: 3gVitamin A: 272IUCalcium: 191mgIron: 2mg
    Keyword comfort food, creamy, date night
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Pasta

    • Shrimp Carbonara
    • Garlic Butter Noodles
    • Shrimp Fra Diavolo
    • Tuna Pasta

    Reader Interactions

    Comments

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      Recipe Rating




    1. Valentina says

      July 16, 2022 at 2:13 pm

      I love the simplicity of this delicious pasta! Beautiful. 🙂 ~Valentina

      Reply
      • Marissa Stevens says

        July 19, 2022 at 11:34 am

        Thank you, Valentina!

        Reply
    2. Sally Humeniuk says

      July 16, 2022 at 7:57 am

      5 stars
      Marissa, you just posted one of my favorite pasta dishes! I LOVE Carbonara and Bucatini is my favorite. I won't tell you how many packages I have stocked in my pantry ;). I'm definitely making this recipe this weekend. Thanks for showing how to temper the eggs as it seems that's where most recipes like this go wrong. Another winner, thank you!

      Reply
      • Marissa Stevens says

        July 19, 2022 at 11:35 am

        I always look forward to your sweet comments, Sally! I'm so excited for you to taste this one!!

        Reply
    3. Chef Mimi says

      July 15, 2022 at 5:29 am

      Just beautiful. Normally I like saucier pastas, but in the case of carbonara….

      Reply
      • Marissa Stevens says

        July 19, 2022 at 11:38 am

        I know just what you mean, Mimi!

        Reply
    4. David @ Spiced says

      July 13, 2022 at 11:36 am

      5 stars
      I absolutely love carbonara - I could eat it every night but then I wouldn't fit through the door. Haha! Bucatini is the way to go for authentic carbonara, and this recipe sounds spot on!

      Reply
      • Marissa Stevens says

        July 19, 2022 at 11:38 am

        Thanks so much, David! You're right though - it's a splurge for sure!

        Reply
    5. Ben | Havocinthekitchen says

      July 12, 2022 at 11:47 am

      Wonderful! This pasta looks impeccable; so rich, creamy, and silky. And thank you for sticking to the authentic recipe as much as possible without using cream etc.

      Reply
      • Marissa Stevens says

        July 19, 2022 at 11:39 am

        haha...my pleasure, Ben! 😉

        Reply
    6. angiesrecipes says

      July 11, 2022 at 8:12 pm

      This looks so comforting and tasty!

      Reply
      • Marissa Stevens says

        July 19, 2022 at 11:39 am

        Thanks, Angie!

        Reply

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