This rigatoni carbonara is rich, silky, and deeply savory, made with crispy pancetta, egg yolks, Pecorino Romano, Parmesan, black pepper, and starchy pasta water. There's no heavy cream here - the sauce gets its creamy texture from tossing hot rigatoni with the egg and cheese mixture until it turns glossy and coats every bite.
After leading a culinary trip to Italy, I have an even deeper appreciation for classic pasta recipes that rely on simple ingredients and good technique. As a cookbook author and recipe developer, I love this version because it feels restaurant-worthy but is still doable for a cozy weeknight dinner.
If you are looking for more pasta recipes, check out our: Pink Pasta, Gouda Mac and Cheese or Spicy Sausage Pasta.
Jump to:
- Quick Answer: What Is Rigatoni Carbonara?
- Why You Will Love This Recipe
- Why Carbonara Does Not Need Cream
- Why Rigatoni Works for Carbonara
- Ingredients
- Directions
- Expert Tips and Tricks
- How to Keep Carbonara from Scrambling
- Kitchen Equipment
- Recipe Substitutions/Variations
- Frequently Asked Questions
- Recipe Storage and Reheating
- Other Recipes to Try
- Rigatoni Carbonara
Quick Answer: What Is Rigatoni Carbonara?
Rigatoni carbonara is a pasta dish made with rigatoni, crispy pancetta or guanciale, egg yolks, Pecorino Romano, black pepper, and reserved pasta water. The sauce is creamy without heavy cream because the hot pasta, cheese, eggs, and starchy pasta water emulsify into a silky coating.
Why You Will Love This Recipe
- Creamy without cream: Egg yolks, Pecorino Romano, Parmesan, pasta water, and rendered pancetta create a silky sauce that coats every piece of rigatoni.
- Classic flavor, easy method: This recipe keeps the traditional carbonara feel but uses approachable ingredients like pancetta and rigatoni.
- Perfect for pasta night: It feels restaurant-worthy, but comes together quickly enough for a cozy weeknight dinner.
- Rich, savory, and simple: Crispy pancetta, freshly cracked black pepper, and salty cheese give this pasta so much flavor without a long ingredient list.
Why Carbonara Does Not Need Cream
Carbonara tastes creamy because of the way egg yolks, finely grated cheese, hot pasta, rendered pancetta or guanciale fat, and starchy pasta water come together. When tossed off the heat, the mixture turns glossy and smooth without scrambling the eggs. Heavy cream is not necessary and can make the sauce feel heavier instead of silky.
Why Rigatoni Works for Carbonara
Rigatoni is especially good for carbonara because the ridges and hollow center catch the silky egg and cheese sauce, crispy pieces of pancetta, and plenty of black pepper. While spaghetti is the pasta most commonly associated with carbonara, rigatoni is also a popular choice for the Roman dish and makes every bite especially saucy and satisfying.
Ingredients
Here are the ingredients you will need for this classic carbonara dish:
- Rigatoni: The ridges and hollow center hold the silky carbonara sauce. Mezzi rigatoni, bucatini, spaghetti, or penne also work.
- Pancetta: Adds salty, savory flavor and crispy texture. Guanciale is more traditional, but pancetta is easier to find.
- Egg yolks: Create the rich, creamy sauce without cream.
- Pecorino Romano: Sharp, salty, and classic for carbonara.
- Parmesan: Adds a slightly nutty flavor and balances the Pecorino.
- Black pepper: Freshly cracked black pepper is essential for carbonara flavor.
- Reserved pasta water: The starch helps loosen the sauce and make it glossy.
- Olive oil: Helps render the pancetta if the pan is dry. You can skip it if your pancetta has enough fat.
Directions
Here's how to make creamy rigatoni carbonara in four simple steps.
Step 1
Heat a large pan over medium heat and olive oil and pancetta. Cook for 5 minutes or until golden brown. Remove from the pan from the heat and set aside.
Step 2
Bring a large pot of salted water to a boil. Cook the rigatoni for 7-8 minutes or until al dente. Reserve 1 cup of the pasta water and set aside. While the pasta is cooking, combine the egg yolks and pecorino in a large bowl. Whisk well to combine.
Step 3
Slowly add 2 tablespoons of the pasta water to the egg yolk mixture, stirring to combine. Once the pasta is cooked, transfer the pasta to the pan with the pancetta in it and toss pasta well.
Step 4
Add the egg mixture to the pasta and toss vigorously. Add reserved pasta water, 1 tablespoon at a time, until the mixture is silky. Top with more cheese, serve and enjoy!
Expert Tips and Tricks
Here are some expert tips to make this pasta dish:
- Save pasta water - Don't forget to reserve some pasta water before draining the rigatoni. The starchy water helps to create a silky sauce and binds everything together.
- Cook the pasta al dente - It is important to cook the rigatoni al dente, or firm to the bite. This helps the pasta maintain its texture when it is combined with the other ingredients.
- Temper the eggs - To prevent the eggs from scrambling when adding them to the pasta, temper them by slowly incorporating pasta water into the egg mixture. This helps to gradually raise the temperature of the eggs.
- Adjust sauce consistency -Â If the sauce seems too thick, add more pasta water, a tablespoon at a time, until you reach your desired consistency. If the sauce seems too thin, keep tossing the pasta off the heat for 30-60 seconds. The sauce will thicken as the cheese, egg yolks, pasta starch, and rendered fat emulsify.
How to Keep Carbonara from Scrambling
- Remove the skillet from the heat before adding the eggs.
- Temper the egg mixture with a small splash of pasta water.
- Toss constantly so the eggs coat the pasta evenly.
- Add pasta water slowly until the sauce turns silky.
- Do not return the pan to high heat after adding the eggs.
Kitchen Equipment
Here is some kitchen equipment you will need for this dish. You can find all of these products on Amazon.
- Large Pot - A large pot is essential in every kitchen to make soups, boil pasta, and so many other things!
- Large skillet - You'll want a high quality large skillet with high sides.
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this recipe.
- Use guanciale: For a more traditional carbonara, use guanciale instead of pancetta.
- Use pancetta: Pancetta is easier to find and still gives the dish a salty, savory flavor.
- Use bacon: Bacon works in a pinch, but it will add a smokier flavor.
- Try another pasta shape: Spaghetti, bucatini, mezzi rigatoni, or penne all work.
- Make it extra peppery: Add more freshly cracked black pepper before serving.
- Add vegetables carefully: Peas or mushrooms can be added for a less traditional variation, but cook them separately first.
Frequently Asked Questions
Yes, spaghetti is a popular alternative to rigatoni in carbonara recipes. Feel free to use whichever pasta you prefer or have on hand.
Absolutely. You can make a vegetarian version by omitting the pancetta or guanciale and adding extra vegetables like sautéed mushrooms or roasted cherry tomatoes.
Carbonara is really best when it is served right after it is prepared. The heat from the pasta cooks the eggs and gives this dish its smooth and creamy texture. Once the noodles and sauce have had time to sit, you won't get the same texture, but the flavor will remain.
Guanciale is cured pork jowl and is the traditional choice for Roman carbonara. Pancetta is cured pork belly and has a slightly milder flavor. I use pancetta because it is easier to find in most grocery stores, but either works well in this recipe.
Recipe Storage and Reheating
Here are storage instructions for this delicious recipe.
- Refrigerator Storage: Store in an airtight container and eat leftovers within 4-5 days.
- Freezer Storage: I wouldn't recommend freezing this recipe.
- Reheating Instructions: The best way to reheat this recipe is to heat in a skillet with a little olive oil over low heat until warm. You can also reheat in the microwave.
Other Recipes to Try
Rigatoni Carbonara
Ingredients
- 1 tablespoon olive oil
- 4 oz pancetta or guanciale
- 16 oz rigatoni
- 5 egg yolks
- ¼ cup grated pecorino romano plus more for serving
- ¼ cup grated parmesan cheese
- Freshly cracked black pepper
- 1 cup reserved pasta water
Instructions
- Cook the pancetta. Heat a large skillet over medium heat. Add olive oil, if using, and pancetta. Cook for 5-7 minutes, until golden and crisp. Turn off the heat and let the pan cool slightly.
- Cook the pasta. Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve 1 cup of pasta water before draining.
- Make the egg mixture. In a large bowl, whisk together egg yolks, Pecorino Romano, Parmesan, and plenty of freshly cracked black pepper. Slowly whisk in 2 tablespoons of reserved pasta water to temper the eggs.
- Toss the pasta. Add the hot rigatoni to the skillet with the pancetta and toss to coat in the rendered fat. Make sure the skillet is off the heat.
- Add the sauce. Pour the egg mixture over the pasta and toss vigorously, adding reserved pasta water 1 tablespoon at a time, until the sauce is glossy and coats the rigatoni.
- Serve. Top with extra cheese and black pepper. Serve immediately.
Video
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