Cook along with Guy as he makes a classic, creamy carbonara with bucatini pasta and crispy pancetta! #pasta #dinner
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Bucatini Carbonara
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 to 6 servings
Ingredients
1 1/2 cups 1/4-inch diced pancetta
1 cup 1/4-inch diced yellow onion
Kosher salt and freshly cracked black pepper
5 large eggs
1 cup grated Parmigiano-Reggiano
1 pound bucatini pasta
1 tablespoon chopped Italian parsley
Directions
Cook the pancetta in a large nonstick skillet over medium heat until crisp and the fat has rendered, 5 to 7 minutes. Remove the pancetta to a paper-towel-lined plate and set aside. Add the onions to the pan with the drippings and cook until translucent, 3 to 5 minutes. Season with salt and pepper, and then reduce the heat to keep warm.
Separate the eggs and place the yolks in a large bowl (reserve the whites to use in another recipe). Whisk together the egg yolks and half the Parmigiano-Reggiano and season with salt and pepper. Add the egg mixture to a large stainless bowl with the onions and mix well.
Cook the pasta in salted, boiling water until al dente (according to pasta directions). When the pasta is just about finished, strain the pasta and transfer directly from the pot of water to the mixing bowl with the onions. Using tongs, mix well so the egg mixture coats the pasta evenly and cooks from the residual heat. Add about 3/4 cup of pasta water to fortify the sauce. Fold in the remaining Parmigiano-Reggiano, crisped pancetta (reserve a little for garnish) and season with salt and pepper.
Serve immediately, garnished with the reserved pancetta and parsley.
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Guy Fieri’s Bucatini Carbonara | Food Network
50 Comments
Pecorino is the cheese to use not Parmigiano
You just got to love him for his best attitude. Bello.
No way! No onion in carbonara!
This isn't "traditional" carbonara (there should never be onions in there, for example, and Pecorino Romano is supposed to be the featured cheese), but it is much closer than what I see a lot of restaurants try to do. Most restaurants now just make a (disgusting) alfredo knock-off and call it carbonara.
🤬🤬🤬🤬💩💩💩
Hardly talked about the black pepper which gives the dish its name. Should have more pepper.
dont know what it is, but looks ok..
So disappointed he’s a Trump supporter. Bye bye Guy
Saw him a few days ago on TV gnawing on Trump's nuts.
The wannabe food guru Guy Fieri rubbing shoulders with the wannabe dictator Donald Trump… and just like that Fieri's career is over! And by his own hand, no less. Mind-boggling!
It's not Pancetta, Guy, it's Guanciale, capisci?!
Need more cheese to be more creamy but at least you didn't put cream. Thank you so much for that.
Onions?
G U A N C I A L E bro. Not Pancetta.
Oh, and who the f** put's onion in Carbonara?
I thought he hates eggs. Lol. He must have been cringing while making this video.
Woke up on this fine Saturday morning and going to head to our local Italian grocery to get some quality pancetta and cheese.. never made it…never had it, but guess whats coming to the supper table to night y'all. Have a great weekend.
I like that he disses peas in carbonara and yet he has a recipe for carbonara with peas added
Carbonara is simply another take on bacon and eggs but instead of toast you have pasta. Viola!
Atik hishud madifarin stufa
Guy may be a great chef, and I admire his cooking and his cooking shows, but this carbonara recipe is a real disaster. Three cardinals sins, 1-onions is a no no no. 2- parsley, really… Italians nonas are turning in their graves and the worst is is yet to come, cardinal sin 3 – where the hell is the cracked pepper……. This is not a carbonara but some some American crap, what ever name you want to call it but not Carbonara. Need to go back to culinary school.
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guancale is better than pancetta and it also needs pepper no onion and pecorino not reggiano
The origibal carbonara is made with guanciale, not pancetta….😅
Basically same way I make mine . Carbonara is done so many ways …they all suck…this is the way 💯
I like it, but it should be guanciale , instead of pancetta, ideally, but guanciale can be a royal PitA to find in some places. Likewise using parmesan instead of Pecorino Romano. Technically wrong, but it's workable if you don't have pecorino. Bigger issue for me is the lack of black pepper. Shoudl be a goodly amount.
I don't mind the onion, but it's not "correct" for authentic carbonara. Bucatini is my fave pasta.. and that is the brand I use. So aside from those complaints from and "authentic Italian" version standpoint.. still looks delicious, and at least stays true to the spirit.
Traditional is Guanciale not Panchetta for the meat, Pecorino for the cheese, no little green bits, Black Pepper and egg yolks only and no onion. Go ask an Italian from Italy not a 2nd or 3rd generation cook that keeps modifying Grandmas recipe because obviously he knows better.
8:19 my dad would always say that, never walk away from your food when your cooking. Not just for fire safety, it goes deeper then that.
OMG, Onions in Carbonara????????????????????????????????????
One of my favorite pasta dishes
This is one version I love, and for sure I'm gonna make it exactly like this.
This is not a Carbonara. Sorry.
First time I see a recipe with onions. Eggs are basically raw except some heat they get from pasta.
Guy, we totally love you!
To eggy for me! I tried it and my husband and I did not like it. The egg taste took over the other flavors.
Looks good, but onions in carbonara?? I love it and have eaten it in many times in Italy, onions not happening, a step not needed. But I guess if you like it, just not traditional.
Love your food shows and yet this time while appreciating its your variant, it doesn't look that beautifully creamy and suggest some of the ingredients are modern versions. Traditional and I would challenge the best carbonara has 5 ingredients as spaghetti, guanciale ( pig cheek as cured not smoked), black pepper, pecorino Romano ( its a sheep cheese which is harder and saltier than cow cheese Parmesan) and beaten full eggs and there is actually one ingredient missing, salted water that you cook the pasta in but then you use to infuse the guanciale fat and to cream up the egg/pecorino cheese. This is a food specialty from Rome, so when in Rome do as the Romans. https://www.youtube.com/watch?v=AvO8UPbIH30
Carbonara pecorino e guanciale ONLY!!!!…spaghetti or rigatoni
Hi, check out pirates galley! It’s a fun show geared to get kids and family’s cooking! Based around my life with schooners!
Awesome chef!!!
Cream is used/ added North side of Alps, not in Lazio.
Looks delicious
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Very Nice! No Olive Oil? Show us the complete meal with appetizer and salad that will probably have some!
my guyyyy a true carbonara does not have onions….
Love Guy Fieri, best personality on Food Network but this variation was unsatisfying to me. Tyler Florence version is 100% better!
I love watching u guy and hunter is getting tall like u on food network and I watching triple d to ❤
Vincenzo's has to reacts to this would be 💀🤣
Forgot the red pepper flakes but man that looked good. It's how I make it at home too. No cream, all love.
Hey Guy! Just wanted to say hello from Santa Rosa. My daughter and I used to eat at Johnny Garlic’s at least 3-4 times a week and you always treated us so well. You’d remember us if you saw us again. Glad you’re doing so well. You deserve it. Love your food!💕
Shouldnt have onions in it. (difficult for me to type that)