Bucatini with eggs, pancetta and Pecorino Romano
Bucatini alla Carbonara
About This Recipe
Are you looking for a delicious pork recipe with a difference? If you are, you’ve found it! Here’s my bucatini alla carbonara for you to enjoy.
This has to be one of my favourite recipes ever, especially with this shape of pasta. Bucatini is like a thick spaghetti with a hole in the middle that runs from one end to the other. This allows the sauce to really coat the pasta inside and out beautifully. If you are a fan of a simple spaghetti dish, I recommend you try this traditional Roman recipe. You can substitute the pancetta with streaky bacon but please, never add cream to this sauce.
Ingredients
- 250g piece smoked pancetta
- 2 tablespoons extra virgin olive oil
- 15g salted butter
- 4 eggs
- 4 tablespoons freshly grated Pecorino Romano
- 4 tablespoons finely chopped fresh flat leaf parsley
- 500g bucatini
- to taste salt and pepper
Weight Converter
Found in This Book
Feast your eyes on the finest bucatini alla carbonara! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
Cut the pancetta into short little strips about 0.5cm wide.
Heat the oil and butter in a large frying pan or wok over a medium heat and fry the pancetta for about 5 minutes until golden and crispy. Stir occasionally and, once ready, remove from the heat and set aside.
Whisk the eggs in a bowl with half of the cheese. Add in the parsley and plenty of black pepper.
Cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the saucepan.
Add in the pancetta and pour over the egg mixture. Mix everything together for 30 seconds with a wooden spoon. (The heat from the pasta will be sufficient to cook the egg to a creamy texture.)
Season with salt and pepper and serve immediately with the remaining cheese sprinkled on top.
Once you’re done, simply sit back and enjoy your bucatini alla carbonara and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.
More RecipesGet Inspired
Cannelloni al Pesto GenoveseCannelloni with Pesto and Béchamel Sauce
Cannelloni was invented in Sorrento in the early 1900s by a chef from Naples. Today you’ll find a recipe for it in many Italian cookery books, so I had to include a version here. As you'll see, this is a traditional-style cannelloni with a bit of a twist, and I think you will love the result.
4
Serves20
IngredientsBeef
Main IngredientZuccotto panettone e MarsalaPanettone, Chocolate and Marsala
This is such an impressive-looking dessert and makes a great end to any kind of meal. You can be as creative as you like in flavouring the cream. In previous experiments I have mixed it with fruit, chocolate bits and pieces of marshmallow, but frankly I prefer this simpler version.
8
Serves8
IngredientsChocolate
Main IngredientCreamy chocolate rice pot with raspberries and almondsRisotto al Cioccolato
This recipe is dedicated to my son Rocco. On holiday he surprised me by going to get a huge bowl of rice pudding for breakfast. I was chuffed to bits as normally he’s a chocoholic, but he soon ruined the illusion by pulling out six pots of chocolate spread, which he proceeded to stir into the rice. After that, he tucked in, finishing the lot. I was allowed a taste and had to admit that it was very...
2
Serves7
IngredientsChocolate
Main IngredientPizza Volante ai SalumiPizza Stuffed with Mascarpone, Salami Milano, Bresaola and Parma Ham
Meat, meat and more meat – I love this pizza. The use of three different hams with cheese is delicious. Making that first cut into the pizza and enjoying all the flavours oozing out is worth any amount of time you spent preparing it. Picture after a hard day’s work eating this dish with a large glass of red wine – it’s the perfect ending to any day. If you prefer, add in mozzarella to get that...
2
Serves10
IngredientsPork
Main IngredientPizza FiorentinaPizza with Mozzarella, Spinach, Egg & Parmesan
The Fiorentina is a firm favourite in the D’Acampo house, and always creates arguments over who gets the last piece. (My eldest son Luciano normally wins.) It’s the healthiest pizza you can find, and this true classic from Florence is a great way of getting the whole family eating their greens.
9
IngredientsZucca al Forno con Peperoncino e SalviaRoasted Squash with Chilli and Sage Crumbs
I don’t about know you, but I sometimes get bored of always having potatoes with my main meal. I created this in order to still have a substantial side dish, but with more exciting colours and flavours. Try this recipe with pumpkin when it is in season and you can use Parmesan cheese instead of Pecorino.
6
Serves8
IngredientsVegetables
Main Ingredient
Discuss This Recipe