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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
Products used in this recipe
Steps of preparation
- Prepare all the ingredients and put the water on high heat. Salt it when it gets hot.
- In a pan, start cooking the guanciale — first on low heat to melt the fat, then on medium heat to crisp it up.
- 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.
- When the pasta is al dente, reserve the equivalent of 1 cup of cooking water.
- Pour the pasta into the pan over the cooked guanciale. Mix with the melted fat.
- Add the egg and pecorino cheese cream.
- Over very low heat, add a few spoonfuls of cooking water and mix quickly and vigorously
- Serve and add a little more pecorino cheese and a little black pepper to taste. Buon appetito!
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