Barilla® Collezione Bucatini Carbonara

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Ingredients 6 Servings


  • 1    box Barilla® Collezione Bucatini      
  • 6    ounces Guanciale, cut into strips (or Pancetta)                                   
  • 5    egg yolks                                  
  • 1    cup Pecorino Romano cheese, grated, divided
  • 2    tablespoons extra virgin olive oil     
  • Salt and black pepper to taste
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  • In a bowl, beat egg yolks with a pinch of salt and 1/3 of the cheese.

  • Heat olive oil in a large skillet over medium heat.  Add Guanciale and sauté for a few minutes until lightly browned.
  • Meanwhile, cook pasta according to package directions.

  • Drain pasta, reserving about 1 cup of the cooking water.  Transfer pasta to the skillet with the Guanciale and mix well.
  • Remove skillet from the heat, add beaten egg yolks with a few tablespoons of pasta cooking water and mix for about 30 seconds.

  • Add the remaining cheese and mix well.
  • Serve immediately, garnished with a generous pinch of freshly ground black pepper.

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