Bucatini alla carbonara: an explosion of creamy and crunchy flavor
Bucatini alla carbonara: the triumph of Roman tradition
Carbonara is an iconic dish of Roman cuisine, famous for its creamy simplicity and bold taste. Bucatini, with their elongated shape and central hole, perfectly match the creamy sauce and crispy guanciale, creating a truly unique culinary experience.
The original recipe: few ingredients for a great result
Making carbonara is easy, but it requires some tricks to achieve a perfect result. The ingredients are few and simple: bucatini, guanciale, pecorino romano, eggs, black pepper, and parmesan. The guanciale should be cut into cubes and sautéed over medium-low heat until crispy. In a bowl, beat the eggs with grated pecorino romano, parmesan, and black pepper.
Perfect tossing: the secret to creamy perfection
Cook the bucatini in plenty of salted water and drain them al dente. Place them in the pan with the guanciale and add the egg and cheese mixture. Stir vigorously with the heat off to blend everything and create a creamy sauce. Serve immediately with more grated pecorino romano and black pepper to taste.
With bucatini alla carbonara, you’ll bring a traditional Roman dish to your table that will win over everyone. Try this recipe now and let yourself be captivated by its irresistible taste!
Below are other pasta recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 712.68 (Kcal)
- Carbohydrates 23.36 (g) of which sugars 0.42 (g)
- Proteins 25.13 (g)
- Fat 57.15 (g) of which saturated 24.82 (g)of which unsaturated 26.88 (g)
- Fibers 1.48 (g)
- Sodium 1,710.14 (mg)
Indicative values for a portion of 204 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz guanciale
- 3.5 oz pecorino romano (grated)
- 3.5 oz Parmigiano Reggiano DOP (grated)
- 4 egg yolks
- 1 egg
- to taste pepper
- 10.5 oz bucatini
Tools
- Pan Moneta Etnea Artech Stone Ultra – Non-Stick Aluminum Pan, Black, 11 inches
- Bowl ARCOROC Bowl for Mixing, Stacking (8 inches x 1 pc)
- Whisks Fackelmann Kitchen Whisk, Stainless Steel, Silver, 11 x 2.3 x 2.3 inches
Steps
Cut the guanciale into cubes. In a non-stick pan, place the pepper, and sauté the guanciale over medium-low heat until crispy. Then remove the guanciale from the pan and transfer it to a bowl, reserve the pan for the pasta. Meanwhile, cook the bucatini in plenty of salted water.
In a bowl, beat the egg yolks with the grated pecorino romano, and the parmesan, and a pinch of pepper, add the whole egg, mix with a whisk. For an even creamier sauce, add a bit of cooking water from the pasta to the egg yolk and cheese mixture
Drain the bucatini al dente and transfer them to the pan where the guanciale was cooked. With the heat off, pour the egg yolk and cheese mixture into the pan and stir vigorously to combine everything. Finally, add the guanciale, mix, and serve immediately. You can add more grated pecorino if desired
Tips for Perfect Bucatini alla Carbonara
Use high-quality guanciale for a more intense flavor. Grate the pecorino romano and parmesan at the moment for a fresher aroma.
FAQ (Frequently Asked Questions)
What to do if the bucatini alla carbonara sauce is too thick?
If the sauce is too thick, add some pasta cooking water.
