Carbonara Rigatoni (Pasta alla Carbonara)

Name: Carbonara Rigatoni
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 ounces rigatoni pasta; 6 ounces pancetta (or guanciale) (cut into small pieces); 4 large egg yolks (room temperature); 1 large whole eggs (room temperature); 1 cup finely grated Pecorino Romano cheese; 1 ½ teaspoons freshly cracked black pepper (plus more to taste); 1/2 tablespoon Kosher salt (for pasta water)

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This classic Carbonara Rigatoni is a rich and silky restaurant-quality pasta you can make at home in just 30 minutes. It’s packed with savory flavor, and the perfect authentic pasta dinner for the whole family.

One of the original Roman pasta dishes, there is nothing quite like traditional Carbonara Rigatoni. The perfect harmony of flavors and made with simple ingredients: just fresh pasta, good eggs, salty cheese and pancetta, and black pepper, plus the silkiest sauce, it’s like being in Rome every time you serve it.

What makes this Carbonara Rigatoni so special (and unbelievably satisfying!) is the rich and creamy sauce, yet there is actually no cream required at all — the sauce is created from eggs and cheese emulsified with hot pasta water. It’s a timeless pasta dish that’s crowd-pleasing comfort food at its finest, perfect for a cozy weeknight dinner with family, or an impressive Italian-inspired meal to entertain with.

If you like this classic pasta, try these other traditional favorites. This Pasta e Piselli is simple and satisfying, and this Spaghetti with Lemon Cream Sauce is always delicious.

rigatoni carbonara with pancetta and Pecorino Romano cheese served on a white plate

Table of Contents

Why You’ll Love This Recipe

Authentic flavor with minimal ingredients: The beauty of this pasta is in its’ simplicity. With just a few simple ingredients, authentic, traditional flavor is achieved.
Ready in about 30 minutes: With a simple process, this pasta comes together quickly so you’ll have dinner ready in no time.
Restaurant-quality at home: You don’t need to go out for good-quality pasta. With this recipe, you can get that restaurant-style pasta at home easily (and it’s more affordable, too!).

What Is Carbonara?

Carbonara is a classic, very traditional Roman pasta dish known for it’s rich, creamy sauce. It’s usually made with guanciale, a rich and fatty uncured meat (or pancetta as a substitute), salty Pecorino Romano cheese, black pepper, and eggs, which help to create that velvety, rich sauce.

The luscious creaminess of the dish actually comes from the emulsification of the sauce and the technique – there isn’t any added cream!

Long, thin pasta, like spaghetti is commonly used, but rigatoni adds a heartier twist to the dish with ridges that hold the sauce beautifully.

Ingredients

Rigatoni: The large, ridged tubes are perfect for holding the creamy sauce and crispy bits of guanciale.
Pancetta: An Italian cured pork made from pork belly that adds rich flavor and crisp texture. You can also use traditional guanciale if you’re able to find it at the store.
Egg Yolks & Whole Eggs: The key to the creamy, velvety sauce. The egg yolks emulsify with the hot pasta water and grated cheese for a rich and luscious (cream-free!) sauce.
Pecorino Romano Cheese: Salty and sharp, this cheese is essential to classic carbonara. Freshly grate it yourself for the smoothest consistency.
Black Pepper: Freshly cracked, this adds a spicy, robust bite.
Pasta Water: A must-have ingredient and essential for creating that glossy, creamy sauce.

How To Make Carbonara Rigatoni

1. Bring a large pot of salted water to a boil. Cook the rigatoni until just al dente. Before draining, reserve about 1½ cups of the pasta cooking water.

2. While the pasta cooks, place the pancetta in a large skillet set over medium-low heat. Cook slowly, stirring occasionally, until the fat has fully rendered and the pancetta is golden and crisp, about 10 to 12 minutes. Using a slotted spoon, transfer the pancetta to a plate and set aside. Do not discard the rendered fat.

3. In a large mixing bowl, whisk the egg yolks and whole egg until smooth. Add the finely grated Pecorino Romano cheese and freshly cracked black pepper and whisk until well combined.

egg yolks, Pecorino Romano cheese, and black pepper in a bowl for making carbonara sauce

4. Whisk in 1 to 2 Tablespoons of warm reserved pasta water to loosen the mixture slightly.

carbonara sauce made with egg yolks, Pecorino Romano cheese, and black pepper whisked together in a bowl

5. Add the cooked rigatoni to the skillet with the pancetta fat and toss to coat. Remove the skillet from the heat.

6. Transfer the hot pasta and any remaining pancetta fat from the skillet to the bowl with the egg and cheese mixture. Toss continuously until the sauce begins to thicken and coat the pasta.

7. Add reserved pasta water a little at a time, tossing constantly, until a silky, glossy sauce forms and flows into the rigatoni.

8. Fold in the crisp pancetta and serve immediately with additional Pecorino Romano cheese and freshly cracked black pepper if desired.

rigatoni carbonara tossed in a creamy egg and Pecorino Romano sauce with pancetta

Expert Tips

Add Eggs Off The Heat: Remove the pan from the heat before adding the eggs, to avoid scrambling.
Toss Continuously: Once the eggs are added, toss the pasta continuously with the cheese and the pasta water to fully emulsify sauce for that silky smooth texture.
Use freshly grated cheese: For the best, smoothest consistency, grate your own pecorino. It’ll melt the best.
Reserve extra pasta water: This is liquid gold when cooking pasta. Reserve more than you might need, in case you need to adjust the consistency of the sauce later.
Serve immediately: This pasta is best enjoyed right after cooking while it’s hot, fresh, and the sauce is the perfect texture.
Add Peas: For an extra pop of color and getting your veggies in.
Add Spice: A pinch of red pepper flakes will give this pasta a spicy kick. You can also add in garlic for extra, non-traditional but delicious, flavor.
Try Bucatini or Spaghetti: Long, thin pasta is traditional and also a delicious choice for holding and twirling up the sauce.
Use pancetta, guanciale, or thick-cut bacon. Guanciale can be tough to find, so pancetta or thick-cut bacon are two other easy options and just as delicious.

Storage

We really recommend serving this pasta immediately and enjoying it fresh, right after cooking. But if you have leftovers, they’re delicious the next day, too.

Store leftover pasta in an airtight container in the fridge for up to 2 days. To reheat, warm on the stovetop over medium heat with a splash of water to loosen the sauce. Rewarm the pasta gradually and avoid overheating, to prevent the sauce from scrambling.

Frequently Asked Questions

Does carbonara have cream?

No, it does not. It might seem like the sauce is made with cream since it’s so rich, smooth and velvety, but it’s actually the technique and emulsification process that does the trick. No cream in carbonara!

Why did my eggs scramble?

This usually happens if you add the eggs while the pan is still on the heat, and too hot. Remove the pan from the heat, and then add the eggs to prevent scrambling.

Carbonara vs Alfredo? Eggs and cheese vs butter and cream.

Both are rich, creamy and delicious, but carbonara’s sauce is made with eggs and cheese, while Alfredo is made with butter and cream.

Can I use bacon?

Yes, definitely. Bacon would be delicious in this, although it’s not a traditional ingredient.

Can I make it ahead?

This pasta is really best enjoyed fresh, right after cooking. But if needed, you can prep it in advance and reheat it gently on the stove. You might need to add an additional splash of pasta water to bring the sauce back together.

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