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Bucatini Alla Carbonara


A really nice carbonara sauce, serve with the pasta of your choice

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  • 1 tbl olive oil
  • 2 tbl unsalted butter
  • 4 oz pancetta or bacon diced
  • Generous pinch minced Italian parsley
  • 5 egg yolks
  • 2 tbl light cream
  • 3 tbl freshly-grated Parmigiano
  • 1 1/4 lb bucatini


Adapted from


Step 1

Heat the oil and butter in a pan, then add the pancetta and parsley; saute over medium heat to brown the pancetta well.

In a bowl beat together the egg yolks, cream, and cheese.

Meanwhile, cook the bucatini until just al dente. Drain the pasta well, and turn it out into a serving dish.

Working quickly, pour first the pancetta mixture, then the beaten egg mixture over the pasta. Toss quickly to coat the strands with the sauce; the eggs will cook in the heat of the pasta. Serve immediately while still hot.

6 servings.


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