This Rigatoni Carbonara is a delicious combination of Italian flavors. The creamy carbonara sauce and al dente rigatoni create a perfectly balanced silky pasta dish that is hard to resist.
About the Recipe
Made with simple ingredients like pecorino romano, egg yolks and crispy pancetta, this is a meal you will fall in love with.
If you're a lover of classic Italian dishes or if you are just looking for a comforting meal, this rigatoni carbonara will do the trick. It is the perfect recipe to make when you are hosting a cozy dinner party with friends, celebrating a special occasion with family or when you just want a delicious homemade meal!
If you are looking for more pasta recipes, check out our: Pink Pasta, Gouda Mac and Cheese or Spicy Sausage Pasta.
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Why You Will Love This Recipe
Delicious - The combination of egg yolks, pecorino romano, and parmesan cheese creates a velvety sauce that coats every piece of pasta. The crispy pancetta adds the perfect crunch and the savory richness to the dish and perfectly balances the creamy sauce.
Simple - This recipe is so easy to make. It is a great option for busy weeknights or whenever you are pressed for time. With a few simple ingredients and straightforward steps, you can whip this up in just minutes..
Versatile - It is so easy to customize this dish to make it your own. Whether you choose to add ingredients like peas, mushrooms or extra cheese or what you choose to serve this alongside, you can easily make and serve this just how you prefer!
Ingredients
Here are the ingredients you will need for this classic carbonara dish:
- Olive oil
- Pancetta: Use 4 ounces of pancetta or guanciale. Bring the pancetta to room temerature before cooking.
- Rigatoni
- Egg yolks: I recommend using free range eggs.
- Pecorino Romano cheese
- Black pepper: Freshly ground black pepper is going to give the best flavor.
Directions
Let's make rigatoni alla carbonara recipe together!
Recipe Video
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.
Step 3: While the pasta is cooking, combine the egg yolks and pecorino in a large bowl. Whisk well to combine.
Step 4: Slowly add 2 tablespoons of the pasta water to the egg yolk mixture, stirring to combine.
Step 5: Once the pasta is cooked, transfer the pasta to the pan with the pancetta in it and toss pasta well.
Step 6: Add the egg mixture to the pasta and toss vigorously. Add reserved pasta water, 1 tablespoon at a time, until the mixture is silky.
Step 7: 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 - If the sauce seems too thick, add more pasta water, a tablespoon at a time, until you reach your desired consistency. If it's too thin, let it cook a bit longer on low heat to thicken slightly.
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.
Pancetta - You can substitute the pancetta for guanciale or bacon, if you prefer. They'll still provide that salty and savory flavor.
Rigatoni - While rigatoni is traditional for carbonara, you can use other types of pasta like spaghetti, fettuccine or even penne if that's what you have on hand.
Pecorino romano - If you do not have pecorino romano on hand, feel free to substitute it with parmesan cheese. Parmesan is a bit milder and would be a great alternative that will pair nicely with the other ingredients.
Additions - Customize your carbonara with additional ingredients like peas, mushrooms, cherry tomatoes, or spinach. Just be sure to cook them before adding them to the pasta. If you prefer a richer sauce, you can add a bit of heavy cream to the egg mixture. Add a pinch of red pepper flakes or a dash of hot sauce to give your carbonara a bit of heat.
What To Serve With
Here are some recipes to serve alongside this rigatoni carbonara:
Italian Cheese Bread - Cheesy garlic herb butter pull apart bread is the perfect easy appetizer! This easy cheesy bread appetizer is perfect for any size gathering.
Roasted Grapes - These Roasted Grapes are a sweet, sophisticated treat to add to your next charcuterie board. They are tossed with olive oil, salt and pepper before getting roasted until they are caramelized on the outside and full of flavor on the inside.
Cream Cheese Stuffed Mushrooms - These Cream Cheese Stuffed Mushrooms are a delightful bite sized little treat. The mushroom caps are filled with cream cheese that is mixed with parmesan, thyme, rosemary and sage. This is a perfect party appetizer or they even make a great side dish!
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.
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: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator before serving.
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
- Heat a large pan over medium heat. Add olive oil and pancetta and cook for 5 minutes, until golden brown. Remove from heat.
- Bring a large pot of salted water to a boil. Cook pasta for 7-8 minutes, until al dente. Reserve 1 cup pasta water and set aside.
- While the pasta is cooking, combine egg yolks, pecorino Romano, and parmesan in a large bowl. Whisk well, then slowly add 2 tablespoons of pasta water to the egg mixture and mix.
- When pasta is cooked, transfer pasta to the pan with pancetta. Toss well. Add the egg mixture to the pasta and toss vigorously. Add pasta water 1 tablespoon at a time until silky. Top with more cheese and serve.
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