Bucatini alla Carbonara


Bucatini alla Carbonara

Jennifer Bajsel
Classic Roman style pasta with egg sauce
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Main Course, Side Dish, Snack
Cuisine Italian
Servings 4


  • 12 oz Bucatini pasta
  • 4 oz Guanciale cut into lardons
  • 1/2 cup Pecorino Romano shredded
  • 4 ea egg yolk
  • 1/4 tsp black pepper Fresh cracked


  • Bring water to boil in large sauce pot. Salt water to taste like the sea. Once boiling add bucatini and cook for 6-7 minutes. (Check package for cook time and cook 1 minute less) If cooking fresh pasta, cook after the next step.
  • Add guanciale to a cast iron sauté pan. Render until slightly crispy. Remove Guanciale and keep rendered fat.
  • In a separate mixing bowl whisk the pecorino and egg yolks. Place mixing bowl over pasta water (to create a double boiler_ Slowly drizzle in the rendered fat, stirring constantly. If too thick add pasta water in slowly until you have a rich creamy egg sauce. (be careful not to let the egg yolks cook to fast or they will get lumpy).
  • Place guanciale back in the sauce pan, add in the egg mixture and toss in the pasta. Add more pasta water if too thick. Add black pepper. Serve immediately.
  • You may add more Pecorino Romano, guanciale and black pepper to garnish
Keyword black pepper, bucatini, egg, guanciale, Italian, pasta, pecorino romano, spaghetti

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