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A plate of creamy Bucatini alla Carbonara garnished with herbs is served on a white dish, placed on a light marble surface next to a beige cloth napkin and a glass of water.
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Authentic Bucatini alla Carbonara (Step-by-Step)

A quick and delicious Italian pasta dinner. A rich combination of pasta, pancetta, eggs and cheese. So easy to make any night of the week.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner
Cuisine: Italian
Keyword: carbonara, pasta
Servings: 4 servings
Calories: 523kcal
Author: Lora

Equipment

Ingredients

  • 3 tablespoon extra-virgin olive oil
  • 6 ounces thickly sliced bacon or pancetta, cut into ¼-inch pieces
  • 1 bunch of Italian parsley chopped
  • 2 tablespoons sea salt
  • 1 pound spaghetti
  • 5 large egg yolks well beaten
  • 4 tablespoons milk
  • ¾ cup grated Parmigiano-Reggiano or Pecorino Romano
  • ½ cup of boiling pasta water
  • Freshly ground black pepper to taste

Instructions

  • Heat the olive oil in a large skillet over medium heat until it ripples.
  • Add the bacon and cook, stirring often, until crisp. Add the chopped parsley and combine. Set the pan aside. Beat the eggs with the milk and set aside.
  • Boil water in a a large pot and add the salt. When the water comes to a
  • boil, add the bucatini. Stir frequently and cook until it is al dente.
  • Drain, reserving the ½ cup of pasta water.
  • Add the reserved pasta water to the pan with the pancetta, then toss in
  • the pasta. Shake the pan over the heat a few times to combine the pasta
  • with the pancetta. Then add the add the Parmigiano and the eggs yolks.
  • Add pepper to taste and stir until thoroughly mixed.
  • Sprinkle generously with pepper and serve at once. If you can’t get enough of cheese, sprinkle some more on!

Notes

  • Remove the pan completely from the heat before adding the eggs — this single step is what prevents scrambling.
  • Reserve 1 full cup of pasta water, not just ½ cup. You will use it to control the consistency of the sauce.
  • Room temperature egg yolks blend more smoothly and are less likely to scramble than cold yolks.
  • No cream — the creaminess comes from the egg yolks, the cheese, and the starchy pasta water. Adding cream changes the dish.
  • Serve immediately. Carbonara thickens and stiffens within minutes of leaving the pan.

Nutrition

Calories: 523kcal | Carbohydrates: 85g | Protein: 15g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 2mg | Sodium: 3501mg | Potassium: 276mg | Fiber: 4g | Sugar: 4g | Vitamin A: 24IU | Calcium: 45mg | Iron: 2mg