About Bucatini Carbonara
Bucatini Carbonara is a classic Italian pasta dish that originated in the Lazio region of central Italy. It is a simple yet incredibly flavorful dish that consists of bucatini pasta cooked al dente and tossed in a rich sauce made from eggs, Parmesan cheese, pancetta or guanciale (Italian cured pork jowl), black pepper, and sometimes, garlic. This dish is loved for its creamy texture, smoky flavors, and the perfect balance of saltiness from the cheese and pork.
The origins of Bucatini Carbonara are not entirely clear, but it is believed to have been created in the mid-20th century. It is said to have been a popular dish among Italian coal workers, who used readily available ingredients like eggs, pork, and cheese to create a simple and satisfying meal. Today, Bucatini Carbonara is enjoyed all over the world and has become a staple in Italian cuisine.
- Bring a large pot of salted water to a boil.
- Add the bucatini pasta and cook until al dente.
- Drain the pasta, reserving some of the cooking water.
- In a large skillet, cook the pancetta until crispy.
- Remove from heat and set aside.
- In a bowl, whisk together the eggs, grated Pecorino Romano cheese, salt, and black pepper.
- Return the skillet with the pancetta to low heat.
- Add the cooked bucatini pasta to the skillet and toss to combine with the pancetta.
- Remove from heat.
- Pour the egg mixture over the pasta and quickly toss to coat.
- Add a splash of the reserved cooking water to make a creamy sauce.
- Divide the pasta into individual serving bowls.
- Top with additional grated Pecorino Romano cheese and black pepper.
- Serve immediately and enjoy!
|Nutrient||Per 100g||Per Serving|
|Bucatini pasta||200 grams|
|Pancetta or bacon||100 grams|
|Grated Parmesan cheese||50 grams|
|Black pepper (freshly ground)||To taste|
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