Ingredients
Scale
- 12 oz bucatini
- 1 Tbsp olive oil
- 1/2 lb (8 oz) pancetta, sliced 1/4″ thick and diced into cubes
- 1/2 red onion, finely diced
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1/4 cup fresh parmesan cheese, grated
- 8 large egg yolks
- 4 Tbsp chopped Italian parsley
Instructions
- In a large pot of boiling water, cook the pasta until al dente.
- Reserve 1/3 cup of pasta water, then drain and set aside.
- Place the olive oil in a large skillet set to medium high heat.
- Sauté the pancetta 5-10 minutes, or until the fat has rendered and the pancetta is browned.
- Add the onions and cook for 2 minutes.
- Add the garlic and cook for 1 minute, stirring frequently.
- Stir in the heavy cream and reduce to a simmer.
- Cook until thickened, about 2 minutes, then remove from heat.
- In a large mixing bowl, place the cooked pasta, reserved pasta water and heavy cream mixture.
- With a pair of tongs, toss until the pasta is fully coated.
- Add the parmesan cheese, then half of the egg yolks.
- Toss vigorously, then add the rest of the egg yolks.
- Continue tossing until the sauce emulsifies and thickens, with no yellow streaks remaining. It should resemble a dense, creamy mixture.
- Stir in the chopped italian parsley and enjoy with a tasty side salad!
Notes
Tools
- large pot
- large skillet
- large mixing bowl
- tongs
Everyone’s tastes are different. The parmesan cheese and garlic add enough flavor that salt and pepper is not needed, but taste the finished carbonara before serving and add salt and freshly cracked pepper if desired.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stove
- Cuisine: Italian