Bucatini alla Carbonara Recipe

Bucatini Carbonara

4.0

(7)

18 Reviews

Famously rich, carbonara combines pancetta or guanciale, egg yolks, and cheese. Atlanta chef Linton Hopkins adds his own Southern accent to the dish with house-cured pork and local eggs.

Linton Hopkins

Updated on April 4, 2024

Total Time:

30 mins

Yield:

4 servings

Carbonara is commonly served with standard spaghetti, but for this bucatini alla carbonara, chef Linton Hopkins uses bucatini instead.

Frequently asked questions

What is special about bucatini?

At first glance, bucatini appears to be only a slightly thicker version of spaghetti, but this pasta's defining characteristic is its hollow center — the Italian word "buca" means "hole." Also called perciatelli, it's a shape that combines the virtues of both spaghetti and ziti, the perfect vehicle for this dish's rich, creamy sauce.

How do I make sure my eggs don't scramble in carbonara?

When making carbonara, timing is key. To facilitate a seamless cooking process, start by having all your ingredients measured out and at the ready. Once your cream has simmered down and thickened, you'll stir in the still-hot pasta, then remove the skillet from the heat. This is when the egg yolks get added, along with the reserved pasta water and cheese. You'll want to act quickly to take advantage of the residual heat so the yolks cook, stirring briskly to fully incorporate them while they're still liquid.

Note from the Food & Wine Test Kitchen

If you're not already in the habit of reserving your pasta water, this recipe is a good case in point for why you shouldn't pour it down the drain. With its added starch content, pasta water has numerous culinary applications; here, it plays an essential role in binding the sauce to the bucatini for perfectly coated noodles.

Suggested pairing

Bucatini Carbonara pairs best with a tannic red to refresh the palate after each luxurious bite. Pour a robust Vino Nobile di Montepulciano, from Tuscany.

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Ingredients

Kosher salt
6 ounces bucatini or perciatelli
1 tablespoon extra-virgin olive oil
4 ounces pancetta, sliced 1/4-inch thick and cut into 1/4-inch dice
1 shallot, very finely chopped
1 garlic clove, very finely chopped
1 cup heavy cream
2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving
4 large egg yolks
2 tablespoons coarsely chopped parsley
Freshly ground black pepper

Directions

In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 3 tablespoons of the cooking water.
Meanwhile, in a large skillet, heat the oil. Add the pancetta and cook over moderate heat until most of the fat has been rendered, 7 minutes. Add the shallot and garlic and cook over moderate heat for 1 minute. Add the cream and simmer over moderate heat until slightly thickened, about 2 minutes. Add the hot pasta to the skillet and stir to coat, 1 minute. Remove from the heat. Stir in the reserved pasta cooking water, the 2 tablespoons of grated cheese, and the egg yolks. Season with salt. Divide the pasta into bowls and sprinkle with parsley and pepper. Serve, passing more cheese at the table.