Steak Carbonara Bucatini
- Marissa Cole
- May 19
- 2 min read
In the Kitchen W/ Tip & Riss is getting a little fancy with Steak Carbonara Bucatini! We’re tossing thick, twirl-worthy noodles in a creamy, cheesy carbonara sauce and topping it all off with tender, flavorful steak. It’s rich, comforting, and definitely not your average pasta night!
Ingredients:
12 oz Bucatini pasta
8–10 oz steak (ribeye, strip, or sirloin), thinly sliced
2 large eggs
1 egg yolk
¾ cup finely grated Pecorino Romano (or Parmigiano‑Reggiano)
4 oz diced Pancetta (or bacon)
2 cloves garlic, lightly crushed
1 tsp freshly cracked black pepper
Salt (for pasta water)
1 tbsp olive oil
Optional garnish: chopped parsley
Instructions:
1. Cook the pasta
Bring a large pot of salted water to a boil.
Cook bucatini until al dente according to package instructions.
Reserve about 1 cup pasta water, then drain.
2. Cook the steak
Pat the steak dry and season with salt and black pepper.
Heat olive oil in a skillet over medium-high heat.Sear steak slices 1–2 minutes per side until browned but still tender.
Remove from pan and set aside (don’t overcook).
3. Cook pancetta
In the same pan, cook pancetta over medium heat until crispy
Add crushed garlic and cook 30 seconds for aroma.
Remove garlic if you want a milder flavor.
4. Make the carbonara mixtureIn a bowl whisk together:
2 eggs + 1 egg yolk
Grated pecorino romano lots of cracked black pepper
This will become the creamy sauce (no cream needed).
5. Combine everything
Add drained bucatini to the pan with pancetta (heat should be low or off).
Toss to coat with the fat.
Slowly pour in the egg-cheese mixture while tossing constantly.
Add a splash of reserved pasta water until the sauce becomes silky and coats the pasta.
Stir in the sliced steak.
6. Serve
Plate immediately and top with:
Extra pecorino romano
Black pepper
Optional parsley
Now it's your turn! How did your Steak Carbonara Bucatini come out?
Amazing
Decent
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