Guy Fieri Makes Carbonara Classica | Food Network

Guy says carbonara is one of his favorite Italian dishes of all time, for good reason.

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Carbonara Classica
Level: Easy
Total: 30 min
Prep: 10 min
Cook: 20 min
Yield: 6 servings


1 1/2 cups 1/4-inch diced pancetta
5 organic large eggs
1/2 cup grated Parmigiano-Reggiano
1/2 teaspoon fresh cracked black pepper
1/8 teaspoon cayenne pepper
1 pound bucatini
1 cup frozen peas
1 tablespoon kosher salt
1 tablespoon chopped Italian parsley, for garnish


In a medium saute pan over medium heat, cook the pancetta until tender-crisp. Remove to a paper towel-lined plate and set aside. Reserve the pan with the drippings.

Separate 4 of the eggs and set the yolks aside. Discard the 4 whites. Crack the fifth egg and add it to the yolks.

In a large bowl, whisk together the egg yolks, 2/3 of the pancetta, the Parmigiano-Reggiano, black pepper and cayenne.

Cook the pasta until al dente. Add the peas when the pasta is just about finished and strain both into the reserved pancetta drippings. Reserve about 3/4 cup pasta water to fortify the sauce.

Add the egg mixture into the pasta and toss well with tongs for about 1 minute. Add the reserved pasta water to the bowl in 1/4 cup increments, combining and adding until desired sauce consistency is reached. Add the parsley and gently combine and place into a serving dish.
Garnish with the reserved pancetta.

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42 Replies to “Guy Fieri Makes Carbonara Classica | Food Network”

  1. Ma perché cazzo di motivo voi del mondo dovete rovinare la Signora Carbonara se non saete cucinare non la cucinate o sennò seguite gli ingredienti non green peas ma che cazz è ssa mmerd

  2. Seguo in Italia questo signore nella serie tv diners drive ins and dives e mi diverte molto. Ma, maremma maiala, quella non è una carbonara, questa è una carbonara

    . Chiamala come vuoi ma non carbonara.

  3. Won’t even comment on the peas i mean wtf, pancetta is somewhat acceptable cuz prok check is hard to come by in america, you can make carbonara with any kind of pasta you like but bucatini are belived to be the “real classic” because the portions look bigger and being the dish of the poor that was important and also parsley? Don’t get it but ok but no need to call it italian parsley it’s not like he got it straight from italy and other countries have different parsley

  4. E un insulto alla carbonara. La ricetta e semplice, 3 uova, solo il rosso del uovo, pecorino stagionato romano, guanciale romano tagliate a strisce non troppo spesse, poi tagliate non troppo a cubetti, mettere la pancetta in una pentola senza olio e senza cipolla e senza aglio, lasciare che la pancetta sia croccante. Mettere dentro alle uova pepe e pecorino romano stagionato, non mettere sale perché già il pecorino e salato. Amalgamate per bene, prendete la pasta e mettetela dove sta il guanciale aggiungete la mista, aggiungete un po di acqua di cottura, girate a fuoco spento fino a quando non si fa la cremina, poi potete impiattare. Questa è carbonara non quella roba.

  5. What an egregious display of ignorance. Cayenne pepper? Peas? Pancetta coppata instead of guanciale? That's as classic carbonara as Mcdonalds is traditional scandinavian cuisine. I hope he gets bleeding hemorrhoids. Darn imbecile.
    Too bad I could only downvote it once.

  6. "CLASSICA" but puts peas and not using Guanciale 🤥.
    Also he puts the mixture into the pan, not putting the pasta into the mixture. The egg sauce would be too dry, or even scrambled.

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