Rigatoni Carbonara
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.
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.
Video
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