Guy Fieri's Bucatini Carbonara
ID: 17a8e210...
A classic, creamy Roman pasta dish made with thick bucatini, crispy pancetta, rich egg yolks, and sharp Parmigiano-Reggiano. This version keeps it traditional by relying on the emulsion of egg yolks, pasta water, and cheese rather than heavy cream.
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🍳 Cooking Flow
Crisp the pancetta in a pan, set aside, and sauté diced onions in the rendered fat. → Whisk the egg yolks together with half of the Parmigiano-Reggiano cheese. → Boil the bucatini pasta in salted water until al dente. → Temper the egg yolks with the warm onions, then toss the hot pasta directly into the egg mixture off the heat. → Emulsify with a splash of hot pasta water, then fold in the crispy pancetta, remaining cheese, and parsley.
Cooking Steps
Brief Cooking Order
Crisp the pancetta in a pan, set aside, and sauté diced onions in the rendered fat. → Whisk the egg yolks together with half of the Parmigiano-Reggiano cheese. → Boil the bucatini pasta in salted water until al dente. → Temper the egg yolks with the warm onions, then toss the hot pasta directly into the egg mixture off the heat. → Emulsify with a splash of hot pasta water, then fold in the crispy pancetta, remaining cheese, and parsley.
Introduction
A classic, creamy Roman pasta dish made with thick bucatini, crispy pancetta, rich egg yolks, and sharp Parmigiano-Reggiano. This version keeps it traditional by relying on the emulsion of egg yolks, pasta water, and cheese rather than heavy cream.
Step 1
Prep and slice the pancetta into 1/4-inch thick round cuts, then dice them into small pieces.
Step 2
Place the diced pancetta in a pan over medium-low heat to render the fat slowly and get the pancetta nice and crispy.
Step 3
Bring 1 gallon of water to a rolling boil and salt it heavily with 1 tablespoon of salt.
Step 4
Peel and finely dice the yellow onion to yield about 1 cup.
Step 5
Separate the 5 large eggs, placing the yolks in a bowl and reserving the whites for another use.
Ingredients List
Important Notes
Do not add cream or peas; a true carbonara gets its rich creaminess solely from the emulsion of egg yolks, hot pasta water, and cheese.
Keeping the pancetta cold right before cutting makes it much easier and cleaner to slice.
Always reserve some pasta cooking water to adjust the silkiness and thickness of the final sauce.
Use high-quality eggs and freshly grated Parmigiano-Reggiano for the best flavor and texture.
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