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    Home » Main Dish » Homemade Bucatini Carbonara

    Published: Nov 22, 2016 · Modified: May 30, 2018 by Desarae

    Homemade Bucatini Carbonara

    Jump to Recipe Print Recipe

    Creamy Homemade Bucatini Carbonara. I've been dying to go to this restaurant in Utah that makes their pasta carbonara table side. They flambé the inside of a giant almost-hollowed-out parmesan cheese wheel (like bigger than you and your date's heads combined), pour in the hot pasta along with the raw eggs and everything else, and stir stir stir until it's all cooked and creamy and cheesy. UGH. I die. I really wish I had a giant parmesan cheese wheel.

    An overhead shot of bucatini carbonara on 3 blue plate and in a large pan

    But since I don't have a giant parmesan cheese wheel, I opted to make my homemade bucatini with my brand new KitchenAid gourmet pasta press. This thing makes hollow pasta! Genius! Large macaroni, small macaroni, rigatoni, bucatini, (long hollow spaghetti), fusilli, and spaghetti.

    You make your own dough in the mixer itself, let it rest, attach the  pasta press, feed walnut-sized balls of dough into the press, and turn on your mixer! It pumps out the pasta, and then when you're ready to slice the tubes, you simply cut them with the attached slicer. Have you had homemade pasta? Oh it's the best.

    A photo of a kitchenaid with a pasta press making homemade bucatini carbonara

    All of the heart eyes for this here pasta press.

    A photo of bucatini pasta in a heart shape used for making homemade bucatini carbonara

    Homemade Bucatini Carbonara

    So carbonara! It's the easiest creamy pasta you've ever had. Make your pasta hot hot hot. cook your pancetta, bacon, or traditionally, guanciale--but that's like legit Italian and I don't think us Americans can find that on a dime here, much less pronounce it....I like pancetta better than bacon--whisk the raw eggs and cheese (parm or pecorino), and toss in a hot bowl or pan.

    You don't want to use a pan you've just taken off the burner because it will be too hot and will quickly cook/curdle your eggs. You're basically tempering the eggs...slowly heating/cooking it in the pasta and cheese.

    So no, you're not eating raw eggs, but it does impart a creamy, thickness to your pasta. The egg mixture and pasta will look quite yellow and thin when you first start. Keep tossing, and you'll know you're there when the mixture lightens in color a little and thickens a bit. When you drain your pasta, a trick you can use is to drain it over a metal bowl, so all of your pasta water heats up the metal bowl.

    Dump the water, then pour your egg mixture and pasta in there to toss together. I simply took my pan that I used to cook the pancetta off the burner several minutes before I was ready to toss. It had cooled enough so that it didn't cook the eggs when I added everything.

    homemade bucatini carbonara getting tossed in a large pot

    Creamy, cheesy homemade pasta with salty pancetta...toss with lots of freshly-cracked black pepper, sharp Italian curly-leaf parsley, and more cheese. Of course.

    A close up of homemade bucatini carbonara on a blue plate topped with parmesan

    We may be giving away and brand new KitchenAid Artisan Mixer with this pasta press on our Instagram soon--maybe......

    Homemade Bucatini Carbonara on a blue plate with a fork

    If you tried this Homemade Bucatini Carbonara or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!

    Homemade bucatini carbonara on a blue plate

    Homemade Bucatini Carbonara

    Easy and Delicious Homemade Bucatini Carbonara
    4 from 4 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Prep Time: 30 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 3 adult servings
    Calories: 622kcal
    Author: Kadee & Desarae

    Ingredients

    Homemade Pasta

    • 1 ¾ c flour
    • ½ Tablespoon salt
    • 2 eggs
    • 1-2 Tablespoon water

    Carbonara

    • 1 Tablespoon olive oil
    • 4 oz. pancetta
    • 1 Tablespoon minced garlic
    • 2 eggs
    • ¾-1 c parmesan or pecorino cheese
    • freshly-cracked pepper
    • handful curly leaf parsley chopped

    Instructions

    • Mix flour and salt in your KitchenAid mixer. Slowly add in eggs, then water while mixing until cohesive ball forms. Knead with dough hook for 2 minutes. Wrap in plastic and let rest 30 minutes.
    • Attach pasta press to mixer. Form walnut-sized dough balls and feed into the auger, turning the machine on to speed 10 for bucatini. Follow directions in manual to complete pasta.
    • Boil heavily-salted water, add pasta to water and cook until al-dente, about 5 minutes if fresh.
    • In second pan, add olive oil, pancetta, and garlic. Cook until pancetta begins to crisp on edges. Remove from burner.
    • Once pasta is ready and drained, whisk eggs and ½ c cheese in pan with pancetta. Then add hot pasta to very warm pan directly, and immediately begin tossing. Continue to toss until egg mixture has lightened in color and thickened. Toss with parsley, more cheese, and freshly-cracked black pepper. Serve immediately.

    Notes

    Pasta recipe from the KitchenAid recipe book

    Nutrition

    Calories: 622kcal | Carbohydrates: 58g | Protein: 28g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 260mg | Sodium: 1123mg | Potassium: 256mg | Fiber: 1g | Vitamin A: 510IU | Vitamin C: 0.8mg | Calcium: 345mg | Iron: 4.8mg
    Tried this Recipe? Tag me Today!Mention @OhSoDelicioso or tag #ohsodelicioso!

     

    Nutrition Facts
    Homemade Bucatini Carbonara
    Amount Per Serving
    Calories 622 Calories from Fat 261
    % Daily Value*
    Fat 29g45%
    Saturated Fat 11g69%
    Cholesterol 260mg87%
    Sodium 1123mg49%
    Potassium 256mg7%
    Carbohydrates 58g19%
    Fiber 1g4%
    Protein 28g56%
    Vitamin A 510IU10%
    Vitamin C 0.8mg1%
    Calcium 345mg35%
    Iron 4.8mg27%
    * Percent Daily Values are based on a 2000 calorie diet.
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    Reader Interactions

    Comments

    1. Kaysha says

      May 31, 2021 at 5:54 pm

      5 stars
      Had to sub some bacon for pancetta bc we ran out (my helpers ate it before it went in the sauce/bowl) and we just got our pasta attachment- this was our first recipe! I love that this makes exactly the right amount of pasta- no wasteful leftovers. Just make sure to cook the noodles long enough and do a taste test. These noodles are thiiiick!

      Reply
    2. Gluten free grese says

      November 07, 2019 at 7:53 am

      1 star
      didnt try it but i dont like pasta

      Reply
      • Chef Tony says

        December 21, 2020 at 11:19 pm

        5 stars
        This has to be the dumbest comment I've ever seen. If you eat gluten free, don't come to a pasta recipe and give it 1 star because you don't eat pasta. You didn't even try it, yet give it 1 star? You're a piece of shit.

        Reply
    3. zara says

      April 17, 2018 at 10:05 pm

      5 stars
      love this recipe!!

      Reply
    4. Erin M says

      December 05, 2016 at 1:16 pm

      I LOVE bucatini!! What is the restaurant that does that?!? I'd love to go!!

      Reply
      • Stephanie says

        December 06, 2016 at 6:01 pm

        Sicilia Mia in Holladay! Go and let me know how it is, I'm dying to try it haha! And I don't think their's is bucatini, just regular pasta carbonara...

        Reply

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