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Bucatini Carbonara - Easy Recipes for a Classic Italian Pasta

Creamy, cheesy, and full of rich flavor, this Bucatini Carbonara is one of those easy recipes you’ll make on repeat for quick and satisfying dinners.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Keywords: dinner recipes, easy italian classics, easy recipes, food receipt easy recipes, pasta perfection plates, quick and easy recipes, recipes for dinner
Servings: 4 servings
Author: Betty

Ingredients

  • 1 lb bucatini pasta
  • 8 oz pancetta or guanciale, diced
  • 4 large eggs
  • 1 cup grated Pecorino Romano cheese
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup reserved pasta water

Instructions

  1. Bring a large pot of salted water to a boil and cook bucatini according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
  2. While pasta cooks, heat a large skillet over medium heat. Add pancetta and cook until crisp, about 5–7 minutes. Remove from heat.
  3. In a mixing bowl, whisk together eggs, Pecorino Romano, and plenty of black pepper until smooth.
  4. Add the hot pasta to the skillet with pancetta and toss to coat.
  5. Quickly pour the egg mixture over the pasta, tossing constantly to create a creamy sauce. Add reserved pasta water as needed to reach desired consistency.
  6. Serve immediately with extra Pecorino Romano and black pepper on top.

Notes

For the most authentic flavor, use guanciale instead of pancetta. Make sure to toss the pasta off heat when adding the egg mixture to avoid scrambling.