top of page
  • Writer's pictureNicole Leonetti

Bucatini alla Carbonara Recipe

Updated: Jul 22, 2020

This pasta is one of my most favorite things to eat! Carbonara is super rich and decadent, and – I must warn you – a bit addictive. This is the Leonetti version of Carbonara – so while it may not be the most authentic recipe – it is certainly the most delicious!


- 4 tablespoons Unsalted Butter (softened)

- 2 Whole Eggs

- 2 Egg Yolks

- 1 cup Freshly Grated Parmigiano Reggiano

- 1lb Bucatini Pasta (or Spaghetti or Linguine)

- 8 slices (about a ½ lb) of Guanciale (or Bacon or Pancetta) – Cut into strips

- ½ cup Heavy Cream

- Black Pepper


- Bring a large pot of water to a boil (salt as you see fit)

- In a small bowl, cream the soft Butter by beating it against the sides of the bowl with a wooden spoon until it is soft and fluffy

- In a separate small bowl, beat the Eggs and Egg Yolks with a fork until they are well blended

- Stir in ½ Cup of the Parmigiano Reggiano with the Eggs

- Sauté the pieces of Guanciale (or Bacon or Pancetta) in an 8 to 10-inch skillet on Medium Heat until it is crisp

- Stir in the Heavy Cream with the Guanciale – Keep warm until the Pasta is ready

- Drain the Pasta when it’s ready

- Stir in the Creamed Butter – tossing and turning the pasta with two forks to coat every strand

- Then stir the Guanciale and Cream mixture in with the Pasta

- Stir in the Egg & Cheese Mixture – mixing everything together thoroughly. The heat of the pasta and other ingredients will cook the raw eggs on contact

- Season with Pepper

- Serve Immediately with extra grated Parmigiano Reggiano

I typically enjoy this dish with a glass (or bottle) of Pinot Noir! Or course, you can serve this with any wine you choose – knock yourself out! If you are lucky enough to have leftovers – it gets better each time you heat it up. It’s just the perfect pasta dish!


Recent Posts

See All


bottom of page