Bucatini Carbonara Recipe

Inspired by Wilder

Time30m

Serves4

Make Bucatini Carbonara Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Pasta
In a large pot, bring salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta.
2
Cook the Guanciale
While the pasta is cooking, cut the guanciale or pancetta into small pieces. In a large skillet over medium heat, add the guanciale and cook until it becomes crispy and golden brown, about 5-7 minutes. Remove from heat.
3
Prepare the Sauce
In a bowl, whisk together the eggs and grated Parmesan cheese until well combined. Season generously with black pepper.
4
Combine Pasta and Guanciale
Once the pasta is drained, add it to the skillet with the cooked guanciale. Toss to combine, ensuring the pasta is well coated in the rendered fat.
5
Finish with Egg Mixture
Remove the skillet from heat and quickly pour the egg and cheese mixture over the hot pasta, tossing vigorously to create a creamy sauce. If the sauce is too thick, add reserved pasta water, a little at a time, until reaching desired consistency.
6
Serve
Plate the pasta and garnish with additional grated Parmesan and freshly cracked black pepper. Serve immediately.