| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 2 to 4 servings |
Ingredients
- Kosher salt
- 8 ounces dried bucatini pasta
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 cup diced pancetta
- 2 cloves garlic, sliced
- Coarsely ground black pepper
- 2 large whole eggs plus 1 large egg yolk
- 1/2 cup grated Parmesan
- 1/2 cup grated Pecorino-Romano, plus more for serving
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 637 |
| Total Fat | 38 g |
| Saturated Fat | 13 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 27 g |
| Cholesterol | 188 mg |
| Sodium | 721 mg |
Reviews
This was my first recipe from Zacarian, but it won’t be my last. I’ve made Spaghetti Carbonara many times, but this sauce was so silky and smooth. Directions were very clear and simple, and I really liked the bucatini.
Simply fantastic just don’t cheap out on your ingredients
Very easy and comes together quite quickly for a weeknight meal. However, not only was it way too salty, but I think the amount of pancetta can be cut back some. I only had about 3/4 C of it and thought I was going to be short. But my husband and I each had a little pile of pancetta left on our plates after the pasta was gone that we were too full to eat anyway. So less salt in the pasta water is a must, and a little less pancetta (in my opinion) and this would be perfect.
Made this version tonight and was delighted with the results. Love the step by step directions he provides to ensure you produce a smooth and silky sauce. Thank you!
GZ does no disappoint.. this was the perfect Friday night dinner with cocktails.. felt like I was back in Rome
Delicious but too salty. will make again but skip salting the pasta water
I have struggled with carbonara for a long time and this one was perfect! Tempering the eggs is definitely the key.
I’ll have to try this one again. First try and found it really salty. I should have read the previous comments and not add as much salt to the pasta water.
We just made this for Christmas Eve dinner and it was delicious! No regrets. Easy. However, let’s talk salt. Do not over-salt the pasta water! It’s a key ingredient in this recipe but between the pancetta and the pecorino this dish doesn’t need ANY salt at all. Follow the video and ingredients to a T and definitely use that pasta water throughout PLUS save a little to thin out leftovers (if there are any).
This carbonara recipe is the best, so easy and delicious. Found all the ingredients at my local grocery store and had it on the table in less than 30 minutes. You will not be sorry if you make this. I followed the recipe to a tee and was amazed the pepper was not overwhelming. Will definitely make again. Thanks GZ, you’re the best!!!