Bucatini Carbonara is a classic Roman pasta dish known for its rich and creamy sauce made with eggs, cheese, and guanciale. It's a simple yet indulgent recipe that's perfect for a cozy night in or a special dinner.
Ingredients: 400g bucatini pasta. 200g guanciale, diced. 4 large eggs. 100g Pecorino Romano cheese, grated. Salt and black pepper to taste. Extra virgin olive oil.
Instructions: Boil the bucatini pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta. In a skillet, heat a drizzle of olive oil over medium heat. Add the diced guanciale and cook until crispy. In a bowl, whisk together the eggs, grated Pecorino Romano cheese, salt, and black pepper. Add the cooked pasta to the skillet with the guanciale. Remove the skillet from the heat and quickly pour the egg and cheese mixture over the pasta, tossing continuously to coat the pasta evenly. Add reserved pasta water as needed to create a creamy sauce. Serve immediately, garnished with extra Pecorino Romano cheese and black pepper.
Prep Time: 10 minutes
Cook Time: 15 minutes
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