Bucatini alla Carbonara Recipe
Follow this recipe to prepare an authentic Bucatini alla Carbonara, a classic Italian pasta dish made with eggs, cheese, pancetta, and pepper.
Equipment
- 1 Large pot For boiling the pasta
- 1 Large skillet For cooking pancetta
- 1 Mixing bowl For mixing eggs and cheese
Ingredients
- 400 g Bucatini pasta
- 150 g Pancetta Diced
- 4 Eggs Room temperature
- 100 g Pecorino Romano cheese Finely grated
- to taste Black pepper Freshly ground
- to taste Salt
Instructions
- Bring a large pot of salted water to a boil and cook bucatini pasta until al dente.
- In a large skillet over medium heat, cook the pancetta until crispy. Remove from heat.
- In a mixing bowl, whisk together eggs and grated Pecorino Romano cheese until well combined.
- Reserve 1 cup of pasta water and drain the pasta. Add the hot pasta to the skillet with the pancetta.
- Quickly add the egg and cheese mixture to the pasta, stirring vigorously to create a creamy sauce. Adjust consistency with reserved pasta water if needed.
- Season generously with freshly ground black pepper and a touch of salt.
- Serve immediately, garnished with additional cheese and black pepper if desired.
Notes
For the best flavor, use freshly grated Pecorino Romano cheese and grind the black pepper just before serving.
Nutrition
Serving: 150gCalories: 450kcalCarbohydrates: 50gProtein: 20gFat: 20gSaturated Fat: 8gCholesterol: 200mgSodium: 600mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 20000IUCalcium: 1500mgIron: 0.4mg
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