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Bucatini Carbonara


per Serving 707 calories
32 g protein
85 g carbohydrates
26 g fat
4 g fibre
818 mg sodium

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  • 2 eggs
  • 2 egg yolks
  • 3 tbsp 35% cream
  • 1/3 cup finely grated parmesan cheese
  • 450 g pkg bucatini pasta or spaghetti
  • 100 g proscuitto or 200 g pancetta, thinly sliced
  • 1/4 cup finely chopped fresh parsley (optional)



Step 1

1.Beat eggs with yolks, cream and 1/4 cup parmesan cheese in a medium bowl. Generously season with pepper. Set aside.
2.Cook pasta in a large pot of boiling water, following package directions but omitting salt, until al dente, 7 to 8 min. Drain pasta, reserving 1/2 cup of cooking water. Return pasta to pot.
3.Heat a large non-stick frying pan over medium. Add prosciutto and cook until lightly golden, about 5 min. Stir into pasta. Return pasta to stovetop. Reduce heat to low. Stir egg mixture and add, stirring quickly, coating the pasta. Stir just until the egg mixture begins to thicken. If the sauce seems dry, add pasta water 1 tbsp at a time, until creamy. Stir in parsley.
4.Sprinkle with remaining parmesan and season with more pepper. Serve immediately.

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