Wow, simple, delicious. Highly recommend splurging on genuine guanciale (I used Biellese) and using organic eggs. Also, the pasta was wonderful with this dish (added fun of having the sauce *in* the pasta tubes!). Served with arugula salad and a jammy red wine. Will make again, often!
Bucatini alla Carbonara
diaphinia Posted: 03/08/09
jscammons Posted: 05/01/09
We all loved this recipe. I substituted 1/4 lb of finely chopped pancetta and it was still excellent. Very rich. A keeper.
GoBucks Posted: 06/03/09
We love this, and make it regularly. Although I substitute spaghetti and bacon just to be able to find what I need at the grocery store. So tasty, but it's key to pull from heat before you add the eggs so as not to scramble them (made that mistake first time I made this).
ChefSophie Posted: 03/07/09
This was wonderful, but I am fortunate to have Italian Markets close and got fresh bucatinin and the Italian bacon . It was great. The Italian bacon has a strong smokey flavor so if you are looking for substitutions look for a strong flavor.
LoriInNC Posted: 07/07/11
Loved this! Due to limited options at the store, I subbed pancetta for the guanciale, and linguini for the bucatini. I also used a full recipe of the sauce (with only 1/4 cup of reserved liquid) to 8 ounces of pasta. The directions were good - didn't curdle the eggs like other recipes I've used. Served with a spinach salad and foccacia bread. We'll definitely make this again!
cpalma Posted: 09/01/11
A great easy quick dinner. I used pancetta too. This recipe is much more like a traditional carbonara rather then the stuff you see in the US with cream.