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Bucatini Carbonara


8 oz package Bucatini Pasta (Try our Bucatini)

1/4 cup Extra Virgin Olive Oil (Try our EVOO)

1 cup Cubed Guanciale or Pancetta (Try our Guanciale or Pancetta)

2 cloves Garlic, sliced

Coarsely ground black pepper

2 whole eggs plus 1 egg yolk

1/2 cup grated Parmesan (Try our Parmesan)

1/2 cup grated Pecorino Romano plus more for serving ( Try our Pecorino Romano)

Salt (Try our Sea Salt)

  • 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. Buon Appetito!

Recipe Notes:

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