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Bucatini Carbonara is famously rich and a special pasta dish, well worth trying at home. It is easy to make, with flavor that matches the best carbonara I’ve had at any fine dining restaurant. Made with pancetta, eggs, cheese and fresh herbs – it’s simple yet an Italian classic!
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Pin It NowAuthentic Bucatini Carbonara Recipe – Creamy and Flavorful!
Carbonara is a go-to dish at Italian restaurants, but making it at home can feel a little intimidating—mainly because of the eggs. Don’t worry! This recipe gently cooks the eggs just enough to create a luscious, creamy sauce without scrambling them or leaving them raw. It’s easier than you’d think, and the results? Totally worth it.
Sure, you can use regular spaghetti, but why not switch it up with bucatini? It’s like a thicker spaghetti with a tiny hole running through the center, which gives it an amazing texture. That little extra bite makes every forkful even more satisfying.
For the meat, good-quality pancetta is ideal, but thick-cut slab bacon works just as well. The combo of salty pancetta, two kinds of cheese—Romano and Parmesan—and that silky egg sauce is a total flavor bomb. If you’re feeling fancy, toss in some fresh or frozen peas at the end for a pop of color. No peas? No problem—skip them if you want.
This dish comes together in under 30 minutes, so it’s perfect for a quick yet impressive dinner. Just make sure to serve it right away to enjoy all those fresh, tender textures. It’s restaurant-quality carbonara without the fuss!
❤️ Ashley
HOW TO MAKE BUCATONI CARBONARA
1. cook the pasta
Bring 6 quarts of salted water to a boil. Add the bucatini and cook until al dente, following package instructions. Reserve 1/2 cup of the cooking water, then drain the pasta.
2. prep the pancetta or bacon
Cut the pancetta or bacon into 1/4-inch chunks and set aside.
3. sautè the garlic
Lightly smash three garlic cloves to split them, reserving one clove for later. Heat the olive oil in a medium sauté pan over medium-high heat. Add the smashed garlic cloves and cook until golden brown, then remove and discard them.
4. cook the pancetta or bacon
Add the pancetta or bacon to the pan and cook until it begins to crisp around the edges. Stir in the wine and let it simmer for 1–2 minutes. Add the reserved garlic clove during the last 30 seconds, then remove the pan from the heat.
5. mix the eggs and cheeses
In a small bowl, whisk together the eggs, Romano cheese, and Parmigiano-Reggiano until smooth.
6. combine pasta and sauce
Return the pan with the pancetta to medium heat. Add half of the reserved pasta water, then toss in the cooked bucatini. Stir and cook briefly until the water reduces slightly. Remove the pan from heat. Quickly pour in the egg and cheese mixture, stirring constantly to create a creamy sauce without scrambling the eggs. If the sauce is too thick, thin it with a bit more reserved pasta water.
7. add peas and seasonings
Stir in the thawed peas and toss to combine. Season generously with black pepper and taste for salt; adjust if needed.
8. garnish and serve
Just before serving, toss in the chopped parsley. Divide the Carbonara into serving bowls and garnish with additional parsley. Serve immediately for the best flavor and texture.
What to serve with Bucatini Carbonara
Here are some ideas for what to serve with Bucatini Carbonara to make a well-rounded, delicious meal.
- Appetizer: Caprese Salad – fresh mozzarella, tomatoes, basil
- Side: Garlic Bread – perfect cheesy garlic bread
- Soup: Zuppa Toscana Soup – an Olive Garden Copycat recipe
This Bucatini Carbonara recipe is the perfect dish ti impress your guests or treat yourself (as is this recipe for Spicy Chicken Rigatoni, just in case you’re looking for another great pasta recipe!).
Ready for restaurant quality pasta at home? Snap a photo and tag me on social media, or leave a comment. I love to hear from you! Enjoy!
Bucatini Carbonara
Ingredients
- ½ pound pancetta cut as a single 1/2-inch-thick slice or good slab bacon cut in the same manner
- 4 garlic cloves divided
- 3 tbsp extra virgin olive oil
- ¼ cup dry white wine or chicken broth or water
- 2 large eggs
- ¼ cup freshly grated romano cheese
- ½ cup freshly grated Parmigiano-Reggiano cheese
- ½ cup fresh or frozen thawed peas
- black pepper freshly ground
- 3 tbsp chopped parsley with extra to garnish
- 16 ounces bucatini pasta may substitute regular spaghetti
Instructions
- Cook the pasta: Bring 6 quarts of salted water to a boil. Add the bucatini and cook until al dente, following package instructions. Reserve 1/2 cup of the cooking water, then drain the pasta.
- Prepare the pancetta or bacon: Cut the pancetta or bacon into 1/4-inch chunks and set aside.
- Sauté the garlic: Lightly smash three garlic cloves to split them, reserving one clove for later. Heat the olive oil in a medium sauté pan over medium-high heat. Add the smashed garlic cloves and cook until golden brown, then remove and discard them.
- Cook the Pancetta or Bacon: Add the pancetta or bacon to the pan and cook until it begins to crisp around the edges. Stir in the wine and let it simmer for 1–2 minutes. Add the reserved garlic clove during the last 30 seconds, then remove the pan from the heat.
- Mix the Eggs and Cheeses: In a small bowl, whisk together the eggs, Romano cheese, and Parmigiano-Reggiano until smooth.
- Combine Pasta and Sauce: Return the pan with the pancetta to medium heat. Add half of the reserved pasta water, then toss in the cooked bucatini. Stir and cook briefly until the water reduces slightly. Remove the pan from heat.
- Quickly pour in the egg and cheese mixture, stirring constantly to create a creamy sauce without scrambling the eggs. If the sauce is too thick, thin it with a bit more reserved pasta water.
- Add Peas and Seasonings: Stir in the thawed peas and toss to combine. Season generously with black pepper and taste for salt; adjust if needed.
- Garnish and Serve: Just before serving, toss in the chopped parsley. Divide the Carbonara into serving bowls and garnish with additional parsley. Serve immediately for the best flavor and texture.
Recipe adapted from
Essentials of Classic Italian Cooking
