Bucatini Carbonara Pasta

A classic Italian pasta dish featuring a creamy sauce made from eggs, parmesan, and crispy beef bacon. Perfectly seasoned and served with optional green peas for added texture.

By @moribyan

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 12 ounces bucatini or substitute with spaghetti, fettuccine, or tagliatelle
• 0 cup water reserved from cooking the pasta
• 2 egg
• 4 egg yolk
• 1.5 cups parmesan freshly grated
• 0.5 teaspoon black pepper plus more to taste
• 8 ounces beef bacon cut into small pieces
• 2 teaspoons garlic minced
• 0.5 teaspoon brown sugar
• 0.33 cup green peas optional
• 0 salt to taste
• 0 black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of the pasta water before draining.
2. In a large bowl, whisk together the eggs, egg yolks, freshly grated parmesan, and black pepper until smooth and well combined.
3. In a large skillet over medium heat, cook the beef bacon with minced garlic and brown sugar until crispy, about 5-7 minutes.
4. Transfer the cooked bacon to a bowl on the side, leaving the bacon fat in the pan. Carefully pour the hot bacon fat into the bowl with the egg and parmesan mixture, whisking constantly to combine.
5. Temper the egg mixture by slowly adding a bit of the reserved pasta water at a time until you get a creamy thick consistency, whisking to avoid scrambling the eggs.
6. Pour the tempered egg mixture back into the skillet. Cook over low heat, stirring constantly until the sauce thickens and becomes creamy.
7. Add the cooked pasta back to the pan with the sauce. Toss everything together until the pasta is well coated. Then, add the cooked bacon and green peas, mixing until well combined.