Crave-Worthy Spaghetti Carbonara 🍳 Food Network

The carbonara at the Rose Cafe in Venice is so good Claire had it served at her WEDDING 🍝💕 Now, she’s making her own version at home! #CraveWorthyEats

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Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings


4 1/2 ounces guanciale, chopped (or pancetta or bacon)
Kosher salt
One 1-pound box bucatini
4 ounces mascarpone
2/3 cup grated pecorino, plus more for serving
2 to 3 teaspoons cracked black pepper
4 large eggs
1 tablespoon olive oil


Heat a small pan over low heat and add the guanciale. Cook until the fat is rendered. Set aside.

Bring a large pot of salted water to a boil over high heat. Cook the bucatini according to the package instructions until al dente. Reserve 1 cup of the cooking water then drain the pasta.

Add the reserved pasta water to a 12-inch saute pan and bring to a boil; whisk in the mascarpone. Then add the cooked pasta, pecorino and pepper and stir to combine. Keep warm.

Heat the oil in a medium skillet over medium heat. Crack the eggs into the pan and fry, basting with the oil, until just set.

Place the pasta in 4 serving bowls, sprinkle with the guanciale and put an egg on top of each. Sprinkle with more pecorino if desired.

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14 Replies to “Crave-Worthy Spaghetti Carbonara 🍳 Food Network”

  1. In Rome mascarpone and cream for carbonara are banned! Any cream or mascarpone has been dropped by decades and was present only in some odd variation that has never take root in the mainstream version. In "classic" Carbonara sauce is made only with yolks and pecorino or if you like half pecorino, half parmigiano reggiano because is really not needed and make this pasta unjustifiably heavier and greasy. If you use the right technique egg yolks, cheese and starchy water are more than enough to give flavour and creaminess…and is also better for you arteries and it is more elegant in its semplicity. The egg above will be cute but unbalance the sauce which is made of yolk and cheese. But if you really have to do it (sig), it's better to do it with one poached egg that at least is more in line with the taste of the sauce that is not cooked.

  2. I may be wrong, but it looks like he is adding egg yolk to his carbonara (the orange liquid in the squeeze bottle). Also, I appreciate your version, but you shouldn't call it carbonara.

  3. Good start to this series! I like your presentation (parts historical, local food commentary, knowledgeable on the ingredients, taught some method, etc.). I really appreciated the explanation of the variations on the sauces and how they're made. Although I would have loved to see you use Radiatori (like the restaurant used, I think), thank you for choosing something other than fettuccine or spaghetti. sometimes food channels get stuck using standard ingredients and never showing variety. can't wait to see more content!

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