Best 3 Bucatini Alla Carbonara Recipes

BUCATINI ALLA CARBONARA

Steps:

• Bring a large pot of water to a boil and add salt. Add the bucatini and cook, stirring occasionally so the pasta doesn't stick together.
• While the pasta is cooking, heat a 12-inch skillet over medium high heat and add the 1 tablespoon olive oil. Add the guanciale and cook, stirring occasionally, until it begins to crisp, 2 to 3 minutes. When the guanciale is almost completely crispy, carefully add 1/4 cup of the pasta water and scrape all of the tasty bits from the bottom of the skillet with a wooden spoon. Remove the skillet from the heat.
• Whisk together the egg whites in a medium bowl until they start to get frothy. Add lots of pepper, the parsley, extra-virgin olive oil and Parmesan. Pour over the guanciale in the skillet, stirring vigorously to incorporate but not scrambling the eggs.
• When the bucatini is al dente, remove it from the water and toss with the sauce until well coated.
• Divide the pasta into 2 bowls, top each one with an egg yolk and serve immediately, letting your family or guest mix in the yolk at the table for that extra decadence!

BUCATINI ALLA CARBONARA

Steps:

• In a large serving bowl, beat eggs and cheese to combine. Add salt and pepper. Set aside.
• Heat the olive oil and garlic in a large saucepan. Once the garlic begins to turn golden, remove from the oil and discard. Add pancetta to the pan. Sauté pancetta until it becomes golden brown, about 6 minutes. Season with hot chili flakes to taste.
• Meanwhile bring 5 quarts of salted water to a boil. Cook the pasta according to package instruction. Drain, reserving 2 cups of the pasta water to finish sauce.
• Combine hot pasta and pancetta with oil in serving bowl with the egg and cheese. Toss to coat and to gently cook the eggs with the heat of the pasta. Once combined, add about 1/4 cup of the reserved hot pasta water and toss. If the pasta appears too dry, add another splash of pasta water.
• Serve immediately sprinkled with additional cheese.
• Note If you have concerns over the raw egg, you can always return the pasta back to the hot pan and cook over heat while stirring for 2 minutes.

BUCATINI CARBONARA

Steps:

• Bring a high-sided pan filled with water to a boil. Season liberally with salt. Place the bucatini in the water.
• Heat the olive oil over medium heat in a large saute pan, then add the pancetta. Cook until the pancetta has rendered and the meat is caramelized, about 3 minutes. Add the garlic and about 1 tablespoon black pepper to the pan to toast, about 1 minute. Add a ladle of pasta water to stop the cooking process and let simmer on low heat, 2 to 3 minutes.
• Meanwhile, whisk together the eggs and egg yolk in a bowl. Add the Parmesan and Pecorino-Romano and whisk to combine. Slowly add a ladle of the pasta water to temper the eggs. Set aside. When the pasta is al dente, add the pasta to the pancetta pan straight from the water. Remove from the heat and add freshly cracked pepper to taste. Add the egg mixture and toss gently to coat. If the sauce gets too thick, add some additional pasta water. Garnish with a generous sprinkling of Pecorino-Romano and a drizzle of olive oil.