Wolf & Fin

Bucatini Carbonara With 45 Day Dry Age Ribeye


Amount Ingredient Calories Link
12 oz. Ribeye Steak 990 Buy Fresh!
1/8 tsp. Kosher Salt 0
3 whole Egg Yolk 234 Buy Fresh!
1 oz. Parmesan Cheese 37
1/8 tsp. Kosher Salt 0
8 oz. Fresh Pasta 475 Buy Fresh!
3 tbps. Olive Oil 5727


Generously season the ribeye steak with salt. Since the ribeye was dry aged for 45 days we skipped other seasonings to focus on the unique beef flavors created by the dry ageing process. Let the ribeye sit for 1-2 hours refrigerated to allow the salt to pull additional moisture out of the ribeye steak and allow for a more thorough seasoning.

Preheat the oven to 300 °F. When ready to cook, heat a cast iron pan on high heat and add 1-2 tablespoons of avocado oil. When the avocado oil begins to smoke place the ribeye and 2 tablespoons of butter into the pan and sear until a nice crust is developed. While searing, baste the ribeye and adjust the temperature as necessary to prevent the butter from burning. Flip the ribeye and lower to medium-high heat and sear the other side.

Once the sear is complete place the cast iron pan with the ribeye into the pre-heated oven and cook for 10-12 minutes or until done. We prefer our steaks medium-rare (140 °F), however, adjust as necessary to suit your own taste. When your desired internal temperature is reached pull the steak from the oven and place on a cooling rack allowing the ribeye to rest for at least 5 minutes.

Meanwhile, cook fresh homemade pasta in a pot of boiling water and a pinch of salt until done. Just before the pasta is finished, scoop a cup of pasta water from the pot and reserve for later use. Whisk the egg yolks with 1 ounce of grated parmesan cheese and set aside.

Heat a sauté pan on medium heat with 3 tablespoons of olive oil. Adjust the heat to low, transfer the cooked pasta to the sauté pan and add 1/2 cup of pasta water. The goal is to heat the ingredients sufficiently to use residual heat to finish the egg based sauce. Once the ingredients reach temperature remove from heat and let the pasta cool down for about 1 minute. When cooled add the egg mixture and stir the pasta continuously until the cheese is melted and the eggs thicken to form a glossy smooth sauce. Season with salt and freshly ground black pepper to taste.

Divide the pasta among serving bowls and top with freshly grated parmesan cheese and sliced ribeye steak. Serve and enjoy.


One cup of fresh homemade pasta carbonara with 4 ounces of ribeye steak is approximately 882 calories.

Recommended Serving Size: 4 oz. ribeye steak, 4 oz. pasta (Approximately 882 cal.)
Total Servings: Approximately 2

Items Used

Below are a few of the items used to create the finished result. The curated items below and ingredients above have been carefully selected and represent what we believe to be the best balance between quality and cost.