Bucatini alla Carbonara is a timeless Roman dish that brings together a handful of simple ingredients to create a rich and creamy sauce without any cream! It’s all about the perfect balance of pasta, eggs, cheese, and pancetta. In this post, we’ll walk you through how to make this classic dish from scratch, using only the finest ingredients—including our premium quality ham and cheese from our deli. Plus, we highly recommend using our Delizia’s Bucatini, available in our online shop, for an authentic Italian dining experience at home.
Ingredients
For the Carbonara Sauce:
400g bucatini pasta (available at Delizia's online deli)
150g guanciale (available at Delizia's online deli)
4 large egg yolks
100g Pecorino Romano cheese, finely grated (from our deli)
50g Parmesan cheese, finely grated (from our deli)
Freshly ground black pepper
Salt (for pasta water)
Extra Pecorino Romano or Parmesan for garnish
Bucatini alla Carbonara recipe
Step 1: Prepare the Pasta
Cook the Bucatini: Bring a large pot of salted water to a boil. Add the bucatini pasta and cook until al dente, typically about 8-10 minutes, following the instructions on the packaging. Be sure to reserve about a cup of pasta water before draining.
Step 2: Cook the Guanciale
Sauté the Ham: While the pasta cooks, heat a large skillet over medium heat. Add the guanciale, and cook until it turns crispy and golden. This should take about 5-7 minutes. Remove from heat and set aside.
Step 3: Prepare the Carbonara Sauce
Whisk the Egg Yolks and Cheese: In a large mixing bowl, whisk together the egg yolks, Pecorino Romano, Parmesan, and a generous amount of freshly ground black pepper. This will create the base of your rich, creamy sauce.
Temper the Eggs: To avoid scrambling the eggs, slowly whisk in about 1/4 cup of the reserved pasta water into the egg mixture. This will help to create a smooth and silky sauce.
Step 4: Combine the Pasta and Sauce
Mix Pasta with Guanciale: Add the cooked bucatini directly into the skillet with the crispy ham. Toss the pasta to coat it evenly with the rendered fat from the guanciale.
Add the Egg Mixture: Immediately pour the egg and cheese mixture over the hot pasta. Toss quickly and thoroughly to combine, making sure the heat from the pasta gently cooks the eggs into a creamy sauce. If the sauce feels too thick, add a little more reserved pasta water to reach the desired consistency.
Step 5: Serve and Garnish
Plate the Dish: Serve your Bucatini alla Carbonara hot, garnishing with extra grated Pecorino Romano or Parmesan and a sprinkle of freshly ground black pepper.
Tips for the Perfect Carbonara
Quality Ingredients Matter: The key to a delicious Carbonara is using the highest-quality ingredients. For the best results, be sure to check out our online deli, where we offer the finest quality pancetta, Pecorino Romano, Parmesan, and our recommended bucatini pasta to make this dish truly special. Shop the online deli.
Pasta Water is Key: Don’t forget to reserve some pasta water! The starchy water is essential for creating a smooth and silky sauce.
Work Quickly: When combining the hot pasta with the egg mixture, work swiftly to prevent the eggs from scrambling. You want a creamy sauce, not scrambled eggs!
If you try this recipe, be sure to let us know how you get on, we love hearing from you.
Buon appetito! 🍝🇮🇹
Love Nico & Marzia
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