Main Dish | November 22, 2016

Homemade Bucatini Carbonara

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!

3 from 2 votes
Homemade bucatini carbonara on a blue plate
Homemade Bucatini Carbonara
Prep Time
30 mins
Cook Time
15 mins
 

Easy and Delicious Homemade Bucatini Carbonara

Course: Main Course
Cuisine: Italian
Keyword: carbonara recipe, how to make bucatini
Servings: 3 adult servings
Calories: 622 kcal
Author: Stephanie
Ingredients
Homemade Pasta
  • 1 3/4 c flour
  • 1/2 t salt
  • 2 eggs
  • 1-2 T water
Carbonara
  • 1 t olive oil
  • 4 oz. pancetta
  • 1 T minced garlic
  • 2 eggs
  • 3/4-1 c parmesan or pecorino cheese
  • freshly-cracked pepper
  • handful curly leaf parsley chopped
Instructions
  1. 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.
  2. 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.
  3. Boil heavily-salted water, add pasta to water and cook until al-dente, about 5 minutes if fresh.
  4. In second pan, add olive oil, pancetta, and garlic. Cook until pancetta begins to crisp on edges. Remove from burner.
  5. Once pasta is ready and drained, whisk eggs and 1/2 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.
Recipe Notes

Pasta recipe from the KitchenAid recipe book

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.

 

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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