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 flavor. Bucatini, with their long shape and hollow center, pair perfectly with the creamy sauce and crispy guanciale, creating a truly unique culinary experience.
The original recipe: few ingredients for a great result
Preparing carbonara is easy but requires a few tricks to achieve a perfect result. The ingredients are few and simple: bucatini, guanciale (pork jowl), Pecorino Romano, eggs, black pepper and Parmigiano Reggiano. The guanciale should be cut into cubes and sautéed over medium-low heat until crisp. In a bowl, beat the egg yolks with grated Pecorino Romano, Parmigiano and black pepper.
Proper emulsification: the secret to creamy perfection
Cook the bucatini in plenty of salted water and drain them al dente. Add them to the pan with the guanciale and mix in the egg-and-cheese mixture. Stir vigorously off the heat to combine everything and create a creamy sauce. Serve immediately with additional grated Pecorino Romano and black pepper to taste.
With bucatini alla carbonara you’ll bring a traditional Roman dish to the table that will win over everyone’s palate. Try this recipe now and let yourself be conquered by its irresistible flavor!
Below are other pasta recipes:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, 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 (pork jowl)
- 1 cup Pecorino Romano (grated)
- 1 cup Parmigiano Reggiano PDO (grated)
- 4 egg yolks
- 1 egg
- to taste black pepper
- 11 oz bucatini (dry)
Tools
- Pan Moneta Etnea Artech Stone Ultra – Aluminum Nonstick Frying Pan, Black, 11 in
- Bowl ARCOROC Mixing/Serving Bowl, Stackable (8 in x 1 pc)
- Hand whisk Fackelmann Kitchen Whisk, Stainless Steel, Silver, 11 x 2.4 x 2.4 in
Steps
Cut the guanciale into cubes. In a nonstick pan, add the pepper and sauté the guanciale over medium-low heat until it becomes crispy. Then remove the guanciale from the pan and transfer it to a bowl, keeping 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 Parmigiano, and a pinch of pepper; add the whole egg and whisk by hand. For an even creamier sauce, add a little of the pasta cooking water to the egg-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-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 Parmigiano fresh for a fresher aroma.
FAQ (Questions & Answers)
What to do if the carbonara sauce is too thick?
If the sauce is too thick, add a little of the pasta cooking water.
