Bucatini alla Carbonara

Cooking Light
Bucatini is hollow spaghetti; guanciale (gwahn-CHAY-lay) is cured pork.
6 servings


+ Add To Shopping List
1/4 pound guanciale, chopped
6 quarts water
1 tablespoon fine sea salt
12 ounces uncooked bucatini (long hollow pasta)
3/4 cup (3 ounces) grated pecorino Romano cheese, divided
1/4 teaspoon freshly ground black pepper
3 large eggs, lightly beaten


1. Heat a large skillet over medium-high heat. Add guanciale; cook until crisp, stirring frequently. Remove from heat.

2. Bring 6 quarts water and salt to a boil in an 8-quart pot. Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 10 minutes or until almost al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking water.

3. Combine 1/4 cup reserved cooking water, 1/2 cup cheese, and remaining ingredients in a bowl, stirring well. Add egg mixture and pasta to guanciale. Place pan over low heat. Cook 5 minutes or until sauce thickens and pasta is al dente, tossing constantly. (Do not overcook or sauce will curdle.) Remove from heat. Stir in remaining 1/4 cup reserved cooking water; toss to combine. Place about 1 cup pasta mixture on each of 6 plates; top each serving with 2 teaspoons remaining cheese.

Created date

February 2009

Nutritional Information

Calories 363
Fat 12.8 g
Satfat 5.8 g
Monofat 4.9 g
Polyfat 1.4 g
Protein 17.2 g
Carbohydrate 43.1 g
Fiber 1.9 g
Cholesterol 132 mg
Iron 2.4 mg
Sodium 637 mg
Calcium 159 mg