Bucatini Carbonara is a yummy pasta dish from Italy. Imagine thick spaghetti with a hole in the middle, mixed with pieces of crispy bacon, all coated in a creamy sauce made from eggs and cheese. It doesn’t use cream but gets all its smoothness from eggs that cook just right when they touch the hot pasta. This dish is super simple but feels fancy.
It's perfect for times when you want something special without too much fuss. Bucatini Carbonara is all about a few good ingredients coming together to make something really tasty.
Why This Recipe Works
This recipe is great because it's all about simplicity and flavor. The secret is in using good quality ingredients since there aren’t many. The bucatini pasta is thicker than spaghetti, which means it's really good at holding onto the creamy egg and cheese sauce. The crispy bits of pancetta (a type of bacon) add a smoky flavor that makes the dish even more delicious. When you mix the warm pasta with the eggs and cheese, the heat gently cooks the eggs, making a sauce that’s creamy and coats every single noodle.
Another reason to love this recipe is how quick and easy it is to make. In about 30 minutes, you can have a dish that looks and tastes like it came from a restaurant. It’s perfect for a weeknight when you want something comforting and satisfying without spending hours in the kitchen. Plus, it’s really versatile. You can stick to the classic version or add your own twist with different cheeses or by adding vegetables. Whether you’re cooking for yourself, your family, or friends, everyone is going to love this pasta. It’s a straightforward recipe that delivers big on flavor every time.
Ingredients
Bucatini Pasta - Thick spaghetti-like noodles with a hole through the center, perfect for holding onto the sauce. Spaghetti or linguine can be used as substitutes.
Eggs - The base of the carbonara sauce, giving it a creamy texture without using cream. Fresh, room-temperature eggs are best.
Pancetta - Italian bacon that adds a salty, smoky flavor. If unavailable, regular bacon or guanciale (another Italian cured meat) are good substitutes.
Parmesan Cheese - Adds a nutty, salty flavor to the sauce. Pecorino Romano can also be used for a sharper taste.
Black Pepper - Provides a spicy kick that balances the dish. Freshly ground pepper is preferred for the best flavor.
Tips
- Make sure to cook the pasta al dente since it will continue to cook slightly when mixed with the hot sauce.
- Reserve some pasta water to help thicken the sauce and help it cling to the noodles.
- Gradually mix the egg and cheese mixture into the pasta to avoid scrambling the eggs.
- Add the pancetta and its fat to the pasta for a richer flavor.
- Serve immediately while hot for the best texture and taste.
How to Serve
Bucatini carbonara is a classic Italian dish that's rich, creamy, and packed with flavor. It's perfect for a cozy dinner at home but elegant enough for special occasions. The key to a great carbonara is its simplicity and the quality of its ingredients, which come together to create a dish that's both comforting and luxurious.
- Classic Style: Serve the carbonara as is, with a sprinkle of extra Parmesan cheese and a twist of black pepper on top for a traditional presentation.
- With a Side Salad: Pair with a light, citrusy arugula salad to cut through the richness of the pasta.
- As Part of an Italian Feast: Make carbonara the star of an Italian-themed dinner, accompanied by antipasti, a selection of bread, and a classic tiramisu for dessert.
Similar Recipes
Bucatini Carbonara
Ingredients
- 12 oz bucatini pasta
- 4 large eggs room temperature
- 1 cup freshly grated Parmesan cheese
- 8 oz pancetta diced
- 1 teaspoon freshly ground black pepper
- Salt to taste
- Optional: Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add bucatini and cook until al dente, according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.
- While the pasta cooks, beat the eggs in a bowl. Mix in the grated Parmesan cheese and black pepper.
- In a large skillet, cook the pancetta over medium heat until it's crispy and the fat has rendered, about 5 minutes.
- Add the drained pasta to the skillet with the pancetta. Toss well to coat in the fat.
- Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the pasta, stirring vigorously to coat the pasta without cooking the eggs. If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
- Season with salt to taste and serve immediately, garnished with more Parmesan cheese, black pepper, and optional parsley.
Nutrition
Notes
• Reserve some pasta water to help thicken the sauce and help it cling to the noodles.
• Gradually mix the egg and cheese mixture into the pasta to avoid scrambling the eggs.
• Add the pancetta and its fat to the pasta for a richer flavor.
• Serve immediately while hot for the best texture and taste.