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Grey bowl filled with bucatini carbonara with freshly grated cheese and crispy guanciale on top.
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5 from 7 votes

Bucatini Carbonara

A classic Italian pasta dish ready in under 20 minutes. Bucatini carbonara with guanciale, egg yolks, and grated cheese is the ultimate feel good dinner!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Italian
Servings: 2 portions
Calories: 619kcal
Author: Elle John

Ingredients

  • 150 g Bucatini or shape of choice
  • 3 Egg Yolks room temperature
  • 60 g Guanciale diced
  • 20 g Pecorino Romano grated
  • ¼ teaspoon Cracked Black Pepper
  • Salt to Taste

Instructions

Prep

  • Bring the eggs to room temperature.
  • Thinly slice the guanciale into thin strips or squares.

Cooking

  • Bring a large pot of salted water to a boil and add your bucatini. Set a timer to ensure you cook the pasta until only al dente; follow the package directions for the time.
  • While the pasta cooks, prepare the traditional carbonara sauce.
  • Separate the yolks from the egg whites.
  • Combine the egg yolks, grated cheese, and freshly ground black pepper in a bowl and set aside.
  • Add the guanciale to a cold large skillet. The pan must be cold, as while it warms up, the fat renders and fries the meaty part until perfectly crisp. If you use guanciale, you will NOT require more fats or oils.
  • Warm up the pan on medium-low heat until the outer part of the guanciale is crisp while the inside is warm and juicy. (5 minutes approximately, adjust accordingly)
  • Remove the crispy guanciale bits from the pan and set them aside, leaving the fat in the pan.

Last Steps

  • Take a cup of pasta cooking water and set it aside for a minute or two.
  • Mix about three tablespoons of the hot pasta water with the egg mixture until you achieve a rich, creamy sauce. That is your carbonara sauce!
  • When the pasta is one minute from being ready, reheat the fat from the cured pork cheek (guanciale) in the skillet if it has gone cold, and remove it from the flame.
  • From now on, every step is done off the heat.
  • Drain the bucatini pasta and add it to the frying pan, quickly mixing the pasta with the guanciale's fat.
  • As soon as this is done [it shouldn't take more than 10-15 seconds], add the carbonara sauce to the pan and mix well.
  • Within seconds, the hot noodles will start thickening the sauce.
  • Serve immediately with a little more cheese on top, and enjoy!

Notes

  • Storing and Reheating: Carbonara is best freshly made. However, should you have some leftovers, they can be stored in an airtight container in the refrigerator for up to one day. Gently reheat on low heat, adding a little water to loosen the sauce. This dish is not suitable for freezing.

Nutrition

Calories: 619kcal | Carbohydrates: 57g | Protein: 20g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 334mg | Sodium: 395mg | Potassium: 209mg | Fiber: 2g | Sugar: 2g | Vitamin A: 432IU | Calcium: 158mg | Iron: 2mg