Carbonara Rigatoni
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.
Equipment
- 1 Large Pot
- 1 large skillet
- 1 Mixing bowl
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
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni until just al dente. Before draining, reserve about 1 cup of the pasta cooking water.
- 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.
- 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.
- Whisk in 1 to 2 Tablespoons of warm reserved pasta water to loosen the mixture slightly.
- Add the cooked rigatoni to the skillet with the pancetta fat and toss to coat. Remove the skillet from the heat.
- 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.
- Add reserved pasta water a little at a time, tossing constantly, until a silky, glossy sauce forms and flows into the rigatoni.
- Fold in the crisp pancetta and serve immediately with additional Pecorino Romano cheese and freshly cracked black pepper if desired.
Notes
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.Nutrition
Serving: 1servingCalories: 665kcalCarbohydrates: 66gProtein: 29gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 289mgSodium: 1483mgPotassium: 340mgFiber: 3gSugar: 3gVitamin A: 443IUCalcium: 319mgIron: 2mg
Tried this recipe?Let us know how it was!