Bucatini with Pancetta Cheese and Eggs
Indulge in the ultimate Italian comfort food with this recipe for Bucatini with Pancetta, Cheese, and Eggs—a rich, creamy pasta dish that combines simple ingredients with sophisticated flavors. Perfectly al dente bucatini is tossed with crispy pancetta, a luscious mixture of egg yolks, Parmesan, and Pecorino Romano cheeses, and a hint of black pepper for a silky, savory sauce that clings to every bite. This quick, 30-minute recipe showcases the art of Italian pasta-making with its focus on balance and texture, while the reserved pasta water ensures the perfect consistency for the sauce. With its bold flavors and approachable technique, this pasta dish is perfect for impressing guests or elevating a cozy weeknight meal. Serve hot, garnished with extra cheese and fresh cracked pepper, for a true trattoria-style experience at home.
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Recipe Information
Ingredients
- 400 grams Bucatini pasta
- 150 grams Pancetta
- 70 grams Parmesan cheese
- 30 grams Pecorino Romano cheese
- 4 Egg yolks
- 1 Whole egg
- 1 teaspoon Black pepper
- 1 teaspoon Salt
- 2 tablespoons Olive oil
Instructions
Bring a large pot of salted water to a boil and cook the bucatini according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
While the pasta cooks, finely dice the pancetta. Grate the Parmesan and Pecorino Romano cheeses and set them aside.
In a medium bowl, whisk together the egg yolks, whole egg, grated Parmesan, and Pecorino Romano cheeses until smooth and creamy. Add freshly ground black pepper and mix well.
Heat the olive oil in a large skillet over medium heat. Add the diced pancetta and cook until it is crispy and golden brown, about 6-8 minutes. Remove the skillet from the heat.
Add the hot, drained bucatini to the skillet with the pancetta. Toss to coat the pasta in the rendered fat.
Slowly pour the egg and cheese mixture over the pasta, tossing quickly to prevent the eggs from scrambling. Add a small amount of reserved pasta water, one tablespoon at a time, to achieve a silky sauce consistency.
Taste the pasta and adjust seasoning with salt and additional pepper if needed.
Serve immediately, garnished with extra grated cheese and a sprinkle of pepper.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 1298 mg | 56% | |
| Total Carbohydrate | 78.8 g | 29% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 2.2 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 263 mg | 20% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 336 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
