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Authentic Bucatini Alla Carbonara Recipe

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★★★★★

4.7 from 122 reviews

This Authentic Bucatini Alla Carbonara recipe captures the rich, creamy texture and bold flavors of the traditional Roman pasta dish, combining guanciale, eggs, Pecorino Romano, and Parmigiano Reggiano for a perfectly balanced, comforting meal.

Ingredients

Scale

Meat

  • 4–5 Ounces guanciale, cut into strips

Cheeses and Eggs

  • 1 Whole egg, at room temperature
  • 3 Egg yolks, at room temperature
  • 3/4 Cup Pecorino Romano, grated
  • 1/4 Cup Parmigiano Reggiano, grated

Pasta and Seasoning

  • 3/4 Pound Bucatini
  • Freshly cracked black pepper (to taste)
  • Kosher salt (for pasta water and to taste)

Instructions

  1. Boil the pasta water: Bring a large pot of water to a rolling boil, then generously salt the water to season the pasta. This ensures the bucatini cooks with flavor.
  2. Prepare the egg and cheese mixture: In a mixing bowl, whisk together the whole egg, egg yolks, grated Pecorino Romano, grated Parmigiano Reggiano, and a generous pinch of freshly cracked black pepper until smooth and well combined.
  3. Cook the guanciale: Place the guanciale strips in a large, cold skillet. Turn the heat to medium-low and cook slowly for 10-15 minutes, allowing the fat to render and the guanciale to become crispy. Once done, turn off the heat and set the skillet aside until the pasta is ready.
  4. Cook and toss the pasta: Cook the bucatini in the boiling salted water until al dente according to package instructions (approximately 9-10 minutes). Reserve about a cup of pasta water before draining. Immediately transfer the hot pasta to the skillet with the guanciale over medium heat. Toss to coat the bucatini thoroughly in the rendered fat. Add a splash of reserved pasta water and continue tossing for 1-2 minutes until the pasta is glossy and well coated.
  5. Create the carbonara sauce: Turn off the heat and wait about 30 seconds to slightly cool the pan to avoid scrambling the eggs. Add a couple of tablespoons of reserved pasta water to the egg and cheese mixture to loosen it. Pour this mixture into the skillet with the pasta and quickly toss the bucatini to evenly coat it in the creamy sauce. Gradually add small splashes of pasta water as needed to achieve a silky, glossy texture.
  6. Finalize seasoning and serve: Taste and adjust seasoning with kosher salt if necessary and add more freshly cracked black pepper to enhance the flavor. Serve immediately, topped with extra grated Pecorino Romano or Parmigiano Reggiano cheese as desired.
  7. Enjoy your authentic Bucatini Alla Carbonara! Savor this classic Roman dish with its rich, creamy sauce and perfectly crisp guanciale.

Notes

  • Use guanciale for the authentic pork flavor; pancetta can be a substitute but changes the flavor profile.
  • Make sure eggs are at room temperature to help prevent curdling when mixed with hot pasta.
  • Reserve pasta water to adjust sauce consistency and help emulsify the sauce.
  • Keep the heat low or off when adding egg mixture to avoid scrambling the eggs.
  • Freshly cracked black pepper is key to authentic taste—add generously.

Keywords: Bucatini Alla Carbonara, Traditional Carbonara, Italian Pasta Recipe, Guanciale Pasta, Creamy Carbonara Sauce

Find it online: https://todayquickmeals.com/authentic-bucatini-alla-carbonara-recipe/