Bucatini alla Carbonara

Carbonara pasta with cheese, bacon; fork and spoon on bowl. Wine and bread behind.

4.92 from 12 votes

A traditional Italian pasta dish with a creamy egg sauce. Hot pasta and a warm bowl will gently cook the egg mixture and turn it into a velvety smooth sauce.

Make sure you cook the pasta last so it is hot when you mix it with the egg mixture.

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: Italian

Keyword: bucatini alla carbonara, carbonara pasta

Servings: servings

Author: Pat Nyswonger

Ingredients

1 tablespoon olive oil
2 garlic cloves minced, optional
10 ounces guanciale bacon or pancetta, diced
3 large eggs
3 egg yolks
1 cup freshly grated pecorino
ground black pepper
¼ teaspoon salt
1 pound dry bucatini
½ cup grated Parmigiano-Reggiano cheese or Pecorino Romano Cheese

Instructions

Warm the serving bowl: Preheat the oven to 200°F. Place a large ovenproof serving bowl or casserole dish inside to heat. You’ll use this warmed bowl to toss the pasta and sauce.
Cook the guanciale: Heat the olive oil in a sauté pan over medium-high heat. Add the guanciale (or pancetta/bacon) and cook until browned and crisp, about 8–10 minutes. Add the garlic and cook just until fragrant, do not let it brown. Remove from heat and set aside.
Make the egg mixture: In a medium bowl, whisk the whole eggs and egg yolks. Stir in the Pecorino, a generous amount of black pepper, and ¼ teaspoon salt. Set aside.
Cook the pasta: Bring a large pot of salted water to a boil. Add the bucatini and cook until al dente according to package directions. Before draining, reserve ½ cup of the pasta water. Drain well.
Toss it all together: Transfer the hot pasta to the warmed serving bowl. Add the guanciale and toss well. Off the heat, pour in the egg and cheese mixture, tossing quickly with two forks or tongs until the pasta is glossy and coated. Add small splashes of the reserved pasta water as needed to loosen the sauce.
Sprinkle with Parmigiano-Reggiano and more black pepper. Serve immediately.

Video

Notes

Guanciale is traditional: This cured pork cheek gives carbonara its signature flavor. If you can’t find it, pancetta or good-quality bacon make fine substitutes.

Pasta: Bucatini looks like spaghetti but is hollow, which helps it hold more sauce. Spaghetti or rigatoni work well if you can’t find it.

Adjust the sauce richness: For a creamier, more luxurious sauce, add an extra whole egg or one to two additional yolks.

Pasta water matters: Always reserve a splash before draining. It’s key to loosening the sauce and making it cling to the pasta.

Serve immediately: Carbonara doesn’t wait. The sauce thickens as it cools, so enjoy it hot and fresh.

Recipe adapted from The Il Fornaio Pasta Book, a collection of authentic pasta recipes from Italy, originally shared by the owner of Il Caminetto in Whistler, BC.

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