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Creamy. Cheesy. Satisfying. That’s Rigatoni Carbonara in a nutshell. If your love for pasta has brought you here, you’re in for a treat. Whether you’re an Italian food fan, a home cook looking for a quick dinner, or simply someone who can’t resist cheese-laden dishes, this rigatoni carbonara recipe will have you coming back for seconds (and thirds).
We’re breaking down everything you need to create the ultimate Rigatoni alla Carbonara from scratch. You’ll learn the ingredients, the method, nifty tricks to perfect it, and even a few variations to suit your preferences (hello, spicy rigatoni lovers!). Stick around to become a Rigatoni Carbonara expert!
Introduction
Author Notes
Think of Rigatoni Carbonara as the luxurious cousin of spaghetti carbonara. This iconic Roman dish swaps out the traditional spaghetti for tube-shaped rigatoni, which expertly holds onto the creamy, egg-based sauce. It’s indulgent yet simple, embodying everything we love about Italian cooking.
It’s my go-to comfort food—and once you master it, I promise it’ll become yours, too.
Key Takeaways
- Why Rigatoni? Its tubular structure captures more sauce, delivering creamy goodness in every bite.
- The Basics: Made with only a handful of ingredients—eggs, cheese, pasta, pancetta or guanciale, and pepper.
- No Cream Needed: Carbonara purists insist on the egg and cheese mix as the sauce base—simple yet magical.
Rigatoni Carbonara Recipe Details
Ingredients with Amounts
- 12 oz (340 g) rigatoni
- 2 large eggs
- 2 large egg yolks (reserve whites for another recipe)
- 4 oz (113 g) pancetta or guanciale, diced
- 1 cup (100 g) Pecorino Romano cheese, grated
- 1 tsp freshly cracked black pepper (adjust to taste)
- Salt for the pasta water
Optional (for spicy carbonara):
- 1 tsp chili flakes
Preparation Steps
Here’s a step-by-step guide to creating your rigatoni carbonara recipe:
Step 1: Prepare the Sauce Base
- Whisk together the eggs, egg yolks, Pecorino Romano, and black pepper in a medium bowl until smooth.
- If you’re making Carbone-inspired spicy rigatoni, stir in the chili flakes. Set aside.
Step 2: Cook the Pasta
- Start by bringing a generously salted pot of water to a rolling boil. Prepare the rigatoni by cooking it according to the directions on the package until it reaches a firm yet tender al dente texture.
- Reserve 1.5 cups of pasta water before draining.
Step 3: Cook the Pancetta/Guanciale
- As the pasta is cooking, place a large skillet on medium heat to warm it up.
- Toss in the diced pancetta or guanciale and cook it for approximately 4 to 5 minutes, stirring occasionally, until it turns golden and crispy. Turn off the heat, but leave the meat in the skillet.
Step 4: Combine Everything
- Place the drained rigatoni into the skillet with the pancetta. Toss to coat in the rendered fat.
- With the heat off, slowly pour in the egg-and-cheese mixture. Toss vigorously to coat the pasta.
Necessary: Add pasta water 1-2 tablespoons at a time to create a silky sauce. Aim for a creamy consistency, not scrambled eggs!
Step 5: Serve Immediately
- Plate the pasta, sprinkle with extra Pecorino Romano, and crack more black pepper on top. Serve warm, and savor every bite.
Preparation & Cooking Times, Servings, and Yield
| Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins |
| Servings: 4 |
Cooking Tips
Cook’s Note
- Warm the Pasta Water: Warm pasta water helps emulsify the sauce beautifully—don’t skip this step!
Variations/Substitutions
- For a Spicy Kick: Add chili flakes while whisking the sauce to mimic Carbone’s spicy rigatoni. Adjust to taste.
- Cheese Options: Replace Pecorino Romano with Parmesan if you prefer a milder flavor.
- Vegetarian Substitution: Swap pancetta/guanciale for sautéed mushrooms to achieve a smoky-rich flavor without meat.
- Extra Creamy: Add a splash of full-fat milk to the egg mixture (not traditional, but undeniably tasty!).
Equipment Needed
- A large pot for boiling pasta
- A skillet for the pancetta
- A whisk and mixing bowl for the sauce
- Tongs or a pasta fork for tossing
Nutrition & Serving
Nutrition Facts (Per Serving)
| 450 | 15g | 54g | 16g |
| Calories | Fat | Carbs | Protein |
| 2g | |||
| Fiber |
Serving Suggestions
Pair Rigatoni Carbonara with a crisp green salad tossed in a light vinaigrette to balance the richness of the pasta, and enjoy it alongside a chilled glass of Italian Pinot Grigio, which enhances the dish’s creamy flavors with its refreshing acidity. For dessert, a delicate panna cotta topped with fresh berries or a classic tiramisu layered with mascarpone and espresso-soaked ladyfingers provides a lovely ending to this indulgent Italian meal.
Final Thoughts
Personal Touch
Cooking is more than just following instructions—it’s an opportunity to connect with tradition, creativity, and flavor. Whether perfecting your homemade rigatoni alla carbonara or exploring variations, remember that each dish is a story you create.
Conclusion
Now that you’ve got the recipe, it’s time to head into the kitchen and try making this classic dish. Rigatoni Carbonara is a timeless favorite and the secret lies in achieving the perfect balance of flavors and textures. Start with a creamy, cheesy sauce made from fresh eggs, Pecorino Romano, and a touch of black pepper for spice. Add crispy, golden-brown pancetta for a savory bite that complements the rich sauce. Finally, cook your rigatoni to al dente perfection so it holds the sauce beautifully. Take your time, enjoy the process, and get ready to savor a restaurant-quality meal right at home!
Feeling adventurous? Why not take on the challenge of recreating Carbone’s famous spicy rigatoni in your kitchen? Play around with spice levels to craft a version ideally suited to your taste buds, whether mild and creamy or fiery and bold. Want to take it a step further? Look up “how much spicy rigatoni at Carbone” and compare your homemade creation to their iconic dish. You might surprise yourself with how close—or how deliciously unique—your version turns out!
FAQ
Can I use bacon or ham instead of pancetta or guanciale?
While it won’t be an authentic carbonara, you can substitute it with bacon or ham if desired. Cook until crispy, and drain any excess fat before adding the pasta.
Can I reheat Rigatoni Carbonara?
While it’s best fresh, gently reheat it in a skillet with a splash of water or milk to restore the sauce.
Why does my sauce scramble?
Your skillet may be too hot—keep the heat off when mixing the egg and pasta. Add warm pasta water gradually to control the temperature.
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