Bucatini Carbonara
Doing the prep work and working quickly in the last few steps are the keys to creamy, luscious carbonara.
Servings: 4 people
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.
Video
Notes
- Guanciale is traditional for this recipe, but can be challenging to find. Pancetta or bacon stand in nicely.
Nutrition
Calories: 573kcal | Carbohydrates: 65g | Protein: 24g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 416mg | Potassium: 310mg | Fiber: 3g | Sugar: 3g | Vitamin A: 272IU | Calcium: 191mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
