Name: Authentic Bucatini Alla Carbonara Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4-5 Ounces guanciale, cut into strips; 1 Whole egg, at room temperature; 3 Egg yolks, at room temperature; 3/4 Cup Pecorino Romano, grated; 1/4 Cup Parmigiano Reggiano, grated; 3/4 Pound Bucatini; Freshly cracked black pepper (to taste); Kosher salt (for pasta water and to taste)

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Introduction

Bucatini alla Carbonara is a classic Roman pasta dish featuring a creamy, cheesy sauce made without cream. This authentic recipe highlights guanciale, Pecorino Romano, and egg yolks to create a rich and indulgent meal that’s surprisingly simple to prepare.

A white round plate holds a pile of cooked spaghetti with a glossy yellow sauce evenly coating the noodles, which look smooth and slightly thick. Mixed into the pasta are scattered small rectangular pieces of browned bacon with a slightly crispy texture and a reddish-brown color. The top layer of spaghetti and bacon is sprinkled with small black pepper flakes. A metallic fork is placed on the plate's edge, slightly resting on the noodles. The plate is set on a white marbled surface with a soft cloth having red and white stripes visible at the corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4-5 ounces guanciale, cut into strips
1 whole egg and 3 egg yolks, at room temperature
3/4 cup Pecorino Romano, grated
1/4 cup Parmigiano Reggiano, grated
3/4 pound bucatini
Freshly cracked black pepper
Kosher salt

Instructions

Step 1: Bring a large pot of water to a boil. Once boiling, add kosher salt to season the water.
Step 2: In a mixing bowl, combine the whole egg, egg yolks, grated Pecorino Romano, Parmigiano Reggiano, and a generous pinch of freshly cracked black pepper. Stir until well blended.
Step 3: Place the guanciale strips in a large, cold skillet. Turn the heat to medium-low and cook until the fat renders out and the guanciale becomes crispy, about 10-15 minutes. Turn the heat off and wait until the pasta is ready.
Step 4: Cook the bucatini in the boiling salted water until al dente. Reserve some pasta cooking water before draining the pasta.
Step 5: Turn the heat back on to medium and add the drained pasta directly to the skillet with the guanciale. Toss to coat the pasta well in the rendered fat. Add a splash of reserved pasta water and continue tossing for 1-2 minutes.
Step 6: Turn off the heat and wait 30 seconds. Add a couple tablespoons of pasta water to the egg and cheese mixture, stirring to loosen it.
Step 7: Pour the egg mixture into the pasta pan and immediately begin tossing the pasta to combine. Add small splashes of pasta water as needed to create a glossy, creamy sauce. Keep tossing until the sauce thickens. Taste and adjust with salt and additional pepper if desired.
Step 8: Serve immediately with extra grated Pecorino Romano or Parmigiano Reggiano on top.

Tips & Variations

For the most authentic flavor, use guanciale instead of pancetta or bacon as it provides rich, traditional taste.
If you can’t find bucatini, spaghetti or rigatoni can be good substitutes.
Be careful not to scramble the eggs by keeping the heat low or turning it off before adding the egg mixture.
Add extra black pepper for a more pungent kick, which balances the richness of the sauce.

Storage

Carbonara is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat gently on low heat, adding a splash of water or broth to loosen the sauce and prevent it from drying out.

How to Serve

A white plate holds a neat mound of yellow spaghetti noodles coated in a glossy sauce, mixed with several small, browned pieces of crispy bacon scattered evenly throughout. The top is sprinkled with ground black pepper, adding small dark specks across the noodles. A silver fork rests on the right side of the plate, partially under the pasta. The plate sits on a white marbled surface, with a red and white striped cloth draped casually to the left and a small white bowl filled with grated cheese visible in the blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bacon instead of guanciale?

Yes, bacon can be used as a substitute, but guanciale has a unique flavor and texture that gives Carbonara its authentic character.

Why is the sauce creamy without cream?

The creaminess comes from the emulsion of eggs, cheese, and pasta water tossed with hot pasta and rendered fat from guanciale. This traditional method creates a silky sauce without any cream added.