Bucatini Alla Carbonara

by: Nathalie Charron

  • Preparation 20 min
  • Cooking 30 min
  • Portions 4 pers.

Ingredients needed

  • 500 g Favuzzi Bucatini pasta
  • 150 g chopped guanciale (or pancetta)
  • 7 egg yolks
  • 120 g grated Pecorino Romano cheese
  • Black pepper to taste
  • 1 pinch of salt in the pasta cooking water

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Products used in this recipe

Steps of preparation

  1. Prepare all the ingredients and put the water on high heat. Salt it when it gets hot.
  2. In a pan, start cooking the guanciale — first on low heat to melt the fat, then on medium heat to crisp it up.
  3. In a bowl, whisk the egg yolks using a fork add the grated pecorino cheese and continue to whisk until you have a smooth cream.
  4. When the pasta is al dente, reserve the equivalent of 1 cup of cooking water.
  5. Pour the pasta into the pan over the cooked guanciale. Mix with the melted fat.
  6. Add the egg and pecorino cheese cream.
  7. Over very low heat, add a few spoonfuls of cooking water and mix quickly and vigorously
  8. Serve and add a little more pecorino cheese and a little black pepper to taste. Buon appetito!

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