Bucatini Carbonara Recipe


  • Strip of pork belly
  • Olive oil
  • ½ cup onion, small dice
  • 8 oz. Bucatini pasta (or Spaghetti)
  • 1 cup College Inn ® Low-Sodium Chicken Broth
  • 4 eggs
  • Coarse black pepper, to taste
  • 1 cup Pecorino cheese (or Parmesan)
  • Fresh chopped parsley, to taste


  1. Add oil to a saute pan, on medium heat
  2. Dice pork belly and add to saute pan (Render the fat as in cook the pork belly until all the grease has been released from the fat)
  3. Add in the onion and saute, just until onions are translucent
  4. Fill a six-quart stock pot ½ to 3/4 of the way with water
  5. Add College Inn ® Low-Sodium Chicken Broth to the pot
  6. Once boiling, add the Bucatini and cook until al dente, about eight minutes
  7. In a mixing bowl, add the eggs, Pecorino cheese and black pepper
  8. Add the Bucatini to the egg mixture and toss together
  9. Then add the Bucatini to the pan with the pork belly and onions and toss to combine
  10. Season with more black pepper, garnish with parsley and serve!

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