Bucatini Carbonara Recipe

Name: Bucatini Carbonara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces bucatini or perciatelli; 1 tablespoon extra-virgin olive oil; 4 ounces pancetta, sliced 1/4 inch thick and cut into 1/4-inch dice; 1 shallot, very finely chopped; 1 garlic, very finely chopped; 1 cup heavy cream; 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving; 4 egg yolks; Salt; 2 tablespoons coarsely chopped parsley; Freshly ground pepper

Servings: persons

6 ounces bucatini or perciatelli
1 tablespoon extra-virgin olive oil
4 ounces pancetta, sliced 1/4 inch thick and cut into 1/4-inch dice
1 shallot, very finely chopped
1 garlic, very finely chopped
1 cup heavy cream
2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving
4 egg yolks
Salt
2 tablespoons coarsely chopped parsley
Freshly ground pepper

1
In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 3 tablespoons of the cooking water.
2
Meanwhile, in a large skillet, heat the oil. Add the pancetta and cook over moderate heat until most of the fat has been rendered, 7 minutes. Add the shallot and garlic and cook over moderate heat for 1 minute. Add the cream and simmer over moderate heat until slightly thickened, about 2 minutes. Add the hot pasta to the skillet and stir to coat, 1 minute. Remove from the heat. Stir in the reserved pasta cooking water, the 2 tablespoons of grated cheese and the egg yolks. Season with salt. Divide the pasta into bowls and sprinkle with parsley and pepper. Serve, passing more cheese at the table.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 ounces bucatini or perciatelli, 1 tablespoon extra-virgin olive oil, 4 ounces pancetta, sliced 1/4 inch thick and cut into 1/4-inch dice, 1 shallot, very finely chopped, and more.

Yes, Bucatini Carbonara falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bucatini Carbonara

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