Prepare to embark on a culinary journey that will transport you straight to the heart of Rome with this authentic Bucatini alla Carbonara recipe. This isn't just another pasta dish – it's a creamy, luxurious experience that transforms simple ingredients into a masterpiece of Italian cuisine. With its silky sauce, crispy guanciale, and perfect balance of flavors, this recipe will make you feel like a true Roman chef in your own kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 400g bucatini pasta
- 150g guanciale, diced
- 3 large eggs
- 1 cup Pecorino Romano cheese, grated
- Salt to taste
- Freshly cracked black pepper
Instructions
- Remove guanciale from refrigerator and allow to come to room temperature. Cut into small, uniform dice approximately 1/4 inch thick.
- In a large mixing bowl, crack three eggs and whisk thoroughly. Add finely grated Pecorino Romano cheese and mix until well combined. Season with a generous amount of freshly cracked black pepper.
- Bring a large pot of water to a rolling boil. Add sea salt to the water, ensuring it tastes like the sea. The salt will help season the pasta from within.
- Place a large, heavy-bottomed skillet over medium heat. Add diced guanciale and cook slowly, allowing the fat to render out gradually. The guanciale should become crisp and golden, but not burnt.
- While guanciale is cooking, add bucatini to the boiling water. Cook until al dente, typically 8-10 minutes, stirring occasionally to prevent sticking.
- Reserve 1 cup of pasta cooking water before draining. This starchy water will help create a silky sauce later.
- Drain pasta and immediately transfer to the skillet with crispy guanciale. Toss quickly to coat the pasta with rendered fat.
- Remove skillet from heat and quickly pour the egg and cheese mixture over the hot pasta, stirring rapidly to prevent eggs from scrambling. The residual heat will gently cook the eggs, creating a creamy sauce.
- If sauce seems too thick, add reserved pasta water, a little at a time, to achieve a smooth, glossy consistency.
- Plate the pasta immediately, garnishing with additional grated Pecorino Romano and a generous grinding of black pepper.
- Serve hot, ensuring the creamy sauce remains silky and luxurious. Enjoy immediately for the best texture and flavor.
Tips
- Temperature is Key: Ensure your eggs are at room temperature to create a smoother sauce and prevent scrambling.
- Quality Matters: Use authentic Pecorino Romano and high-quality guanciale for the most authentic flavor.
- Timing is Crucial: Work quickly when mixing the egg mixture with hot pasta to create a creamy sauce without scrambling.
- Pasta Water is Your Secret Weapon: Always reserve some pasta water to adjust the sauce's consistency.
- Serve Immediately: Carbonara is best enjoyed hot and fresh, with the sauce at its most luxurious and creamy state.
- Technique Tip: Remove the pan from heat before adding egg mixture to prevent overcooking.
- Don't Overcomplicate: Traditional carbonara has no cream – the creaminess comes from eggs and cheese.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
