Bucatini Carbonara

Name: Bucatini Carbonara
Prep time: 5 min
Cook time: 2 h 20 min
Total time: 2 h 25 min
Yield: 4 people
Ingredients: 5 slices thick-cut bacon or pancetta, diced; 3 large garlic cloves, thinly sliced or minced; 1 large egg; 4 large egg yolks; 3 oz pecorino romano cheese, shredded; 1/2 tsp kosher salt, plus more for pasta water and to taste; 1/4 tsp freshly ground black pepper (or more if you'd like); 3/4 lb Bucatini

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Prep Time
5 mins
Cook Time
2 hrs 5 mins
Total Time
2 hrs 25 mins
Servings
4 people
Calories
658 kcal
Course
Main Course
Cuisine
Italian

Bucatini Carbonara

Amy Matthews

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Italian food doesn't get more classic that carbonara. Our version is silky-smooth with extra bacon, a garlicky understone, and ALL the cheese. Less than 30 minutes to make from start to finish.

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Ingredients

Servings

5 slices thick-cut bacon or pancetta, diced
3 large garlic cloves, thinly sliced or minced
1 large egg
4 large egg yolks
3 oz pecorino romano cheese, shredded
1/2 tsp kosher salt, plus more for pasta water and to taste
1/4 tsp freshly ground black pepper (or more if you'd like)
3/4 lb Bucatini

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Instructions

Fill a large pot halfway with water. Bring to a boil. Season generously with salt. It should be almost as salty as sea water. (You don't want to fill the pot all the way to the top with water because we want the water to become starchy from the pasta so we can use it in the sauce. Leave enough room for the pasta to cook without crowding, but no more than that.)
While the water comes to a boil, dice the bacon. Add the bacon to a large skillet and cook over a medium heat. Once the bacon is brown and crisp, use a slotted spoon to transfer the bacon to a paper towel. Drain all but 1 tablespoon of the bacon fat.
While the bacon cooks, add egg, egg yolks, cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a medium bowl. Whisk to combine and set aside.
Drop the pasta in the water. Use tongs to make sure the bucatini does not stick together. Cook the bucatini UNDER aldente - this is usually about 2-3 minutes shy of the cooking time listed on the package. Reseve the cooking liquid.
When the pasta is about 1 minute shy of being done (about 4-5 minutes in), add the garlic to the skillet with the bacon fat. Saute over a medium-low heat until fragrant, but not brown. If garlic starts to brown, use the slotted spoon to remove from the pan. Turn the heat off.
Use tongs to transfer the bucatini to the skillet with the bacon fat and garlic. If you had to remove the garlic, add it back in. Toss the pasta in the bacon fat and garlic.
Take 1/2 cup of the starchy pasta water and SLOWLY whisk it into the bowl with the eggs and cheese. Once combined, pour the mixture over the bucatini. (Make sure the stove is OFF.) Quickly toss the bucatini with the egg, cheese, and pasta water mixture. Continue to toss until the cheese has melted and the sauce is smooth. If needed, add more hot pasta water to loosen the sauce up and make it shine. Season to taste with salt and pepper.
Add bacon back to the skillet with the pasta. Toss. Again, if needed add more pasta water and season to taste with plenty of salt and freshly cracked black pepper. Garnish with extra cheese.

Nutrition Information

Show Details

Serving 1serving Calories 658kcal (33%) Carbohydrates 66g (22%) Protein 28g (56%) Fat 31g (48%) Saturated Fat 12g (60%) Trans Fat 1g Cholesterol 283mg (94%) Sodium 875mg (36%) Potassium 333mg (10%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 418IU (8%) Calcium 275mg (28%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 658 kcal

% Daily Value*

Serving	1serving
Calories	658kcal	33%
Carbohydrates	66g	22%
Protein	28g	56%
Fat	31g	48%
Saturated Fat	12g	60%
Trans Fat	1g	50%
Cholesterol	283mg	94%
Sodium	875mg	36%
Potassium	333mg	7%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	418IU	8%
Calcium	275mg	28%
Iron	2mg	11%