Bucatini alla Carbonara

Bucatini alla Carbonara Recipe - Authentic Italian Pasta Dish

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Bucatini alla Carbonara is a classic Italian pasta dish that is rich, creamy, and full of flavor. This dish is a favorite among many pasta lovers for its simplicity and delicious taste. The combination of salty pork, creamy cheese, and perfectly cooked pasta makes this dish a true comfort food.

History

Bucatini alla Carbonara is believed to have originated in Rome, Italy. It is said that this dish was created as a way to use up leftover ingredients such as eggs, cheese, and pork. The name "Carbonara" is derived from the Italian word "carbone," which means coal, and it is thought to refer to the black pepper that is used in the dish.

Ingredients

500 g bucatini or linguini hard grain pasta [1]
4 liters water
300 g guanciale (salt pork made from the cheek of the pig)
1 cup dry white wine
200 g grated parmesan cheese
200 g grated romano cheese
4 egg yolks
0.5 stick of butter
2 tbsp fresh-grated black pepper
chopped fresh parsley to taste
1 large serving platter kept warm

How to prepare

Place water in a kettle and bring to a boil.
Cut the salt pork into thick cubes (or short sticks) and fry in a pan until light brown and crispy.
Add the pasta to the boiling water and cook for the time indicated on the package (approximately 12–13 minutes).
Add 1 tsp of the ground peppercorns to the pork and continue frying for 1 minute.
Add white wine to the pork and allow the alcohol to evaporate over the fire.
Reduce the heat to keep the pork warm.
Beat the egg yolks until frothy and set them aside.
Remove the cooked pasta (al dente) from the water and reserve the hot water for later use in the dish.
Place the pasta in the pan with the pork over the fire to combine the two ingredients, flipping the pan carefully to avoid breaking up the pasta.
Remove the pan from the fire, add the egg yolks, and flip the pasta to combine.
If needed, add hot pasta water to maintain creaminess while blending the ingredients.
Add 0.5 of the Parmesan and 0.5 of the Romano cheese to the pasta and allow them to combine by flipping over again, adding pasta water to maintain creaminess.
Pour the mixture onto a warm platter, dust with more cheese on top, add crushed black pepper, and serve immediately.
Cooked peas may be added to this dish at the last stage before placing it on the serving platter.

Variations

Add cooked peas or mushrooms to the dish for added flavor and texture.
Use pancetta or bacon instead of salt pork for a different flavor profile.
Add a splash of cream for a creamier sauce.

References

↑ If in the U.S., preferably DaVinci Brand which is imported from Italy) A shorter pasta like rigatoni or penne can be used when making for the first time to make it easier to handle the pasta when adding condiment.

Cooking Tips & Tricks

Be sure to cook the pasta al dente, as it will continue to cook slightly when combined with the other ingredients.

- When adding the egg yolks, be sure to remove the pan from the heat to avoid scrambling the eggs.

- Reserve some of the pasta water to add to the dish as needed to maintain creaminess.

- For a vegetarian version, you can substitute the salt pork with mushrooms or tofu.

Serving Suggestions

Bucatini alla Carbonara is best served hot and fresh, garnished with chopped fresh parsley and extra grated cheese on top. Serve with a side salad or garlic bread for a complete meal.

Cooking Techniques

Be sure to cook the pasta al dente to avoid it becoming mushy when combined with the other ingredients.

- Use a large pan to toss the pasta with the other ingredients to ensure everything is well combined.

Ingredient Substitutions

Use pancetta or bacon instead of salt pork.

- Use pecorino cheese instead of Parmesan cheese for a sharper flavor.

Make Ahead Tips

You can cook the pasta ahead of time and store it in the refrigerator until ready to use. Reheat the pasta in a pan with a little water before adding the other ingredients.

Presentation Ideas

Serve Bucatini alla Carbonara on a large serving platter, garnished with chopped parsley and extra grated cheese on top. - Serve the dish in individual pasta bowls for a more elegant presentation.

Pairing Recommendations

Pair Bucatini alla Carbonara with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.

- Serve with a side of garlic bread or a fresh green salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat the pasta in a pan with a little water to maintain creaminess before serving.

Nutrition Information

Calories per serving

- Total Calories per serving: 650

Carbohydrates

- Pasta: 500g

- Dry white wine: 1 cup

- Butter: 0.5

- Total Carbohydrates per serving: 75g

Fats

- Salt pork: 300g

- Butter: 0.5

- Egg yolks: 4

- Total Fats per serving: 35g

Proteins

- Salt pork: 300g

- Parmesan cheese: 200g

- Cheese: 200g

- Egg yolks: 4

- Total Proteins per serving: 45g

Vitamins and minerals

Calcium: 400mg

- Iron: 5mg

- Vitamin A: 500IU

- Vitamin C: 10mg

Alergens

Contains dairy (Parmesan cheese, cheese, butter)

- Contains eggs

Summary

Bucatini alla Carbonara is a rich and indulgent pasta dish that is high in carbohydrates, fats, and proteins. It is a delicious and satisfying meal that is best enjoyed in moderation.

Summary

Bucatini alla Carbonara is a classic Italian pasta dish that is rich, creamy, and full of flavor. This dish is easy to make and is sure to impress your family and friends. Enjoy this delicious pasta dish as a comforting and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. It was a warm summer day in Italy, and I was visiting a friend in Rome. As soon as I walked into her kitchen, I could smell the delicious aroma of garlic and pancetta wafting through the air. My friend, Maria, was busy at the stove, stirring a pot of bubbling pasta.

"Come in, come in!" Maria greeted me with a warm smile. "I'm making Bucatini alla Carbonara. Have you ever tried it before?"

I shook my head, intrigued by the unfamiliar name. Maria went on to explain that Bucatini alla Carbonara was a traditional Roman dish made with pasta, eggs, pancetta, and cheese. It was simple yet decadent, the perfect comfort food for any occasion.

As I watched Maria cook, I couldn't help but be drawn in by her passion and expertise. She moved with such grace and precision, effortlessly combining ingredients and flavors to create a dish that was both rustic and elegant. I knew then and there that I had to learn how to make Bucatini alla Carbonara for myself.

Over the next few days, Maria taught me the ins and outs of making the perfect Carbonara. She showed me how to render the pancetta until it was crispy and golden, how to whisk together the eggs and cheese to create a silky sauce, and how to toss the pasta just so to ensure that every strand was coated in deliciousness.

But it wasn't just the technical aspects of the recipe that Maria shared with me. She also regaled me with stories of her own family and their love affair with Carbonara. She told me about the time her grandmother would spend hours in the kitchen, painstakingly preparing the dish for special occasions, and how her mother had passed down the recipe to her with equal parts pride and reverence.

As I listened to Maria's stories, I couldn't help but be reminded of my own grandmother and the recipes she had shared with me over the years. Like Maria, my grandmother was a gifted cook who knew her way around the kitchen like nobody else. She had a knack for turning simple ingredients into unforgettable meals, and her love and passion for cooking had always inspired me to do the same.

With Maria's guidance and my grandmother's spirit as my muse, I set out to perfect my own version of Bucatini alla Carbonara. I experimented with different cheeses, adjusted the ratio of eggs to pasta, and tried adding my own personal touch with a sprinkle of fresh herbs or a dash of chili flakes.

After countless trial and error, I finally landed on a recipe that I was proud to call my own. The Bucatini alla Carbonara I made was rich and creamy, with just the right balance of salty pancetta and sharp cheese. It was a dish that spoke to my roots and honored the traditions that had been passed down to me through generations.

As I sat down to enjoy my creation, I couldn't help but feel a sense of gratitude for the women who had come before me. My grandmother, with her timeless recipes and unwavering love for cooking, and Maria, with her generous spirit and endless culinary wisdom, had both played a pivotal role in shaping the cook I had become.

And as I savored each bite of my Bucatini alla Carbonara, I knew that their legacy would live on in every dish I made, every meal I shared, and every story I told. For in the kitchen, as in life, it is the memories and traditions we hold dear that truly nourish the soul.