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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.
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.
Table of Contents
Ingredients You Need to Make Bucatini Carbonara
- 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:
- Whisk eggs and cheese together first and let stand at room temperature while you cook the pancetta and pasta.
- 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).
- Work quickly at the end to stir the pasta, meat and sauce together, then serve immediately.
FAQ
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.
Though many modern recipes call for cream, it’s not included in the classic version from the Lazio region of Rome.
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.)
Parmesan cheese is a good substitute, ideally Parmigiano Reggiano or Grana Padano.
More Great Italian Pasta Recipes:
- Shrimp Carbonara
- Mushroom Carbonara
- 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:
How to Make Bucatini Carbonara
Whisk eggs and Pecorino Romano together in a medium bowl and set aside.
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.
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.
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.
Bucatini Carbonara
Video
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
- Guanciale is traditional for this recipe, but can be challenging to find. Pancetta or bacon stand in nicely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
I always look forward to your sweet comments, Sally! I’m so excited for you to taste this one!!
Just beautiful. Normally I like saucier pastas, but in the case of carbonara….
I know just what you mean, Mimi!
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!
Thanks so much, David! You’re right though – it’s a splurge for sure!
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.
haha…my pleasure, Ben! 😉
This looks so comforting and tasty!
Thanks, Angie!