Bucatini Carbonara

Ingredients

• 3large eggs
• 57 g (2 oz), plus more for servinggrated Pecorino Romano
• 1 tablespoonolive oil
• 113 g (4 oz)diced pancetta (or guanciale or bacon)
• 340 g (12 oz)bucatini pasta
• to tastesalt and freshly ground black pepper

Instructions

1. 1

   Boil the water

   Bring a large pot of salted water to the boil.

2. 2

   Mix eggs and cheese

   Whisk the eggs and Pecorino Romano together in a medium bowl, then set the mixture aside.

3. 3

   Cook the pancetta

   Warm the olive oil in a large Dutch oven or other heavy pot over medium heat. Add the pancetta and cook, stirring, for 8–10 minutes, until its fat begins to render and the edges start to crisp. Take the pot off the heat.

4. 4

   Cook the pasta

   Meanwhile, cook the bucatini according to the packet instructions until al dente. Reserve 240 ml (1 cup) of pasta water, then drain the pasta in a colander. Transfer it straight to the pot with the pancetta and stir to combine.

5. 5

   Finish the sauce

   Whisk just under 60 ml (¼ cup) of hot pasta water into the egg and cheese mixture to temper the eggs. Pour it steadily over the pasta and pancetta, stirring constantly. Keep stirring until combined, adding more pasta water as needed. Season to taste with salt and pepper, and serve at once with more Pecorino Romano if desired.

What is bucatini carbonara?

Carbonara is a pasta dish associated with Rome and the Lazio region of Italy. Its familiar combination of eggs, hard cheese and cured pork makes a rich-tasting sauce without needing cream.

This version uses bucatini, a thick, hollow pasta that holds the sauce, with Pecorino Romano and pancetta. Adding the egg mixture off the heat helps it coat the pasta smoothly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 573 calories, 24g protein, 65g carbs, 23g fat.

Most of the carbohydrates come from the bucatini, while the eggs, Pecorino and pancetta contribute protein and fat. Serve a portion with salad or vegetables to add freshness and balance the plate.

Get ready before cooking

Egg mixture: whisk the eggs and grated Pecorino together before the pasta is done, so they can be added promptly.

Pasta water: reserve a cup before draining. Its starch helps loosen and bring the sauce together, so keep it within reach.

Choose the cured pork

Pancetta: cook it until the fat begins to render and the edges start to crisp, as directed. This gives the pasta savoury flavour and a little texture.

Alternatives: guanciale or bacon can be used in its place. The recipe gives these as swaps without specifying a change to the cooking method.

Keep the eggs silky

Tempering: whisking a little hot pasta water into the egg mixture warms it gradually before it meets the pasta. Pour it in steadily while stirring constantly.

Heat control: remove the pancetta pot from the heat before combining everything. The residual warmth cooks the sauce; continued stirring helps prevent the eggs from setting into curds.

Watch for the right texture

Pasta: cook the bucatini until al dente, which means it is firm to the bite. Check it towards the end of the packet's suggested cooking time.

Sauce: aim for a coating that clings to the pasta rather than pooling heavily. Add reserved water a little at a time if the mixture needs loosening.

Serve it straight away

Carbonara is at its best just after the sauce comes together, while it is warm and glossy. Finish with extra Pecorino Romano if you like.

A simple green salad or steamed vegetables make a fresh accompaniment alongside the rich, savoury pasta.

Recipe notes & tips

• Measure and prepare the eggs, cheese and pancetta before the pasta is ready.
• Use a large pot so the bucatini can cook without bunching together.
• Reserve the pasta water before pouring the pasta into the colander.
• Keep stirring as you add the egg mixture to help it coat the pasta evenly.
• Add reserved pasta water gradually so you can control the sauce's consistency.
• Serve immediately after seasoning for the creamiest texture.

Variations

• Use guanciale: swap it for the pancetta as suggested in the ingredient list.
• Use bacon: replace the pancetta with diced bacon for the listed alternative.
• Add extra Pecorino: finish each serving with more grated cheese.
• Adjust the pepper: season to taste with freshly ground black pepper.
• Change the pasta: use another pasta shape if bucatini is unavailable, adjusting the cooking time to its packet instructions.

Common mistakes to avoid

• Scrambling the eggs: take the pancetta pot off the heat and stir constantly as you pour in the tempered egg mixture.
• Forgetting pasta water: reserve 240 ml before draining so you can loosen the sauce as needed.
• Draining too early: wait until the bucatini is al dente, firm to the bite.
• Adding all the water at once: stir in more only as needed to reach a coating consistency.
• Letting the finished pasta sit: serve it immediately, before the sauce cools and thickens.

How to store

Carbonara is best served immediately. Refrigerate leftovers in a covered container for up to 2 days, then reheat gently in a pan with a small splash of water, stirring often; the sauce may not stay as silky.

Frequently asked questions