Bucatini Carbonara Recipe

Prepare ingredients and cheese-egg mixture

Finely grate the Pecorino Romano and Parmesan, then combine them in a bowl. In a separate medium bowl whisk together the 3 whole eggs and 1 yolk until homogenous. Add about 3/4 of the combined cheese to the eggs and whisk until smooth. Add 1 teaspoon freshly ground black pepper to the egg-cheese mixture and set aside. The mixture should be thick but pourable; if too stiff, add a tablespoon of reserved pasta water later to loosen.

Bring pasta water to boil

Fill a large pot with about 4–5 quarts (4–5 L) of water and bring to a rolling boil. Add 1 tablespoon kosher salt to the water. Reserve 1 cup of the starchy cooking water before draining the pasta later.

Cook the bucatini

Add 12 oz bucatini to the boiling water and cook until just shy of al dente — 1 to 2 minutes less than package instructions (typically 8–10 minutes depending on brand). Stir occasionally to prevent sticking. When there are about 2 minutes left, proceed to heat the pancetta/guanciale.

Render the pancetta/guanciale

While the pasta cooks, place a large heavy skillet over medium heat. Add the 6 oz diced pancetta or guanciale and render for 6–8 minutes, stirring occasionally, until fat is rendered and the pieces are crisp and golden but not burnt. If the meat is very lean and the pan looks dry, add up to 1 teaspoon olive oil to help rendering. Reduce heat to low once crisp and keep the pan and fat warm.

Combine pasta with rendered fat

When bucatini is al dente, use tongs or a spider to transfer the pasta directly from the pot to the skillet with the rendered pancetta and fat. Do not fully drain — some starchy water clinging to the pasta is helpful. Toss pasta in the pan over low heat for 30–45 seconds so the bucatini is coated with fat and absorbs some flavor. Remove the pan from direct heat (important to avoid scrambling eggs).

Emulsify with egg-cheese mixture

Working quickly but off the heat, pour the egg-and-cheese mixture over the hot bucatini and toss vigorously with tongs or a pasta fork. Add reserved pasta water, a few tablespoons at a time, tossing constantly until a silky, glossy sauce forms and evenly coats the bucatini. Use about 1/4 to 1/2 cup of reserved water initially, then add more as needed (up to the reserved cup) to reach desired creaminess. The residual heat will gently cook the eggs into a creamy sauce — avoid any direct high heat to prevent scrambling.

Adjust seasoning and finish

Taste and add up to 1 teaspoon more freshly ground black pepper if desired and adjust salt sparingly (the Pecorino and pancetta are salty). If sauce seems too thick, add a tablespoon or two of reserved pasta water. If too thin, sprinkle in some of the remaining grated cheese and toss to thicken slightly.

Serve immediately in warmed bowls, distributing the bucatini and pancetta evenly. Top each portion with a grind of black pepper and extra grated Pecorino or Parmesan to taste. Carbonara is best eaten right away while glossy and hot.

Leftovers: gently reheat in a skillet with a splash of water, tossing over low heat to revive sauce. Avoid microwave which can separate the sauce.