Bucatini Carbonara Recipe

Bucatini Carbonara Recipe

How To Make Bucatini Carbonara

Learn how to make an Italian pasta staple with this bucatini carbonara recipe. It is as authentic as you can get, with pancetta, egg yolk, and parmesan.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • 6ozbucatini,or perciatelli
  • 1tbspextra virgin olive oil
  • 4ozpancetta
  • 1shallot
  • 1clovegarlic
  • 1cupheavy cream
  • 2tbspparmigiano-reggiano cheese,freshly grated
  • 4large egg yolks
  • salt
  • 2tbspparsley,coarsely chopped
  • pepper,freshly ground


  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. Add the shallot and garlic and cook over moderate heat for 1 minute.

  3. Add the cream and simmer over moderate heat until slightly thickened. Add the hot pasta to the skillet and stir to coat. Remove from the heat.

  4. Stir in the reserved pasta cooking water, the 2 tablespoons of grated cheese, and the egg yolks. Season with salt.

  5. Divide the pasta into bowls and sprinkle with parsley and pepper. Serve, passing more cheese at the table.


  • Calories: 597.79kcal
  • Fat: 43.05g
  • Saturated Fat: 20.46g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 16.19g
  • Polyunsaturated Fat: 4.00g
  • Carbohydrates: 37.72g
  • Fiber: 2.04g
  • Sugar: 4.40g
  • Protein: 15.23g
  • Cholesterol: 287.84mg
  • Sodium: 403.10mg
  • Calcium: 137.82mg
  • Potassium: 288.23mg
  • Iron: 1.57mg
  • Vitamin A: 330.19µg
  • Vitamin C: 4.30mg
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