Bucatini alla Carbonara

  • diaphinia Posted: 03/08/09
    Worthy of a Special Occasion

    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!

  • jscammons Posted: 05/01/09
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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.

  • socialkombat1 Posted: 12/15/13
    Worthy of a Special Occasion

    A delicious, quick and easy recipe. I used applewood smoked bacon since that's all I had on hand, and whole wheat penne. Still so delicious. The secret is to go slow with the mixing and keep that heat on low as you mix the pasta and egg together.


More From Cooking Light