Rigatoni Carbonara
This rigatoni carbonara is rich, silky, and made with crispy pancetta, egg yolks, Pecorino Romano, Parmesan, black pepper, and pasta water. It’s a creamy, classic pasta dinner made without heavy cream.
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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