Rigatoni Carbonara Recipe (Pasta alla Carbonara)
This classic and authentic Rigatoni Carbonara is a delicious recipe straight from Rome! Carbonara is one of the four classic roman pasta dishes. The key to this traditional dish is bright yellow silky sauce from an egg mixture with hard cheese. The sauce cooks from the heat of the pasta (very hot pasta) for the most delicious carbonara ever! Plus, there’s nothing better than salty, crunchy guanciale. This classic carbonara pasta dish is a recipe that the whole family will love. And if you’re in the mood for something unique, try my pumpkin carbonara or miso carbonara!
I’ll never forget my first time trying authentic carbonara in Rome. I was on a mission to try all four Roman classics: carbonara, pasta alla gricia, amatriciana, and cacio e pepe! These four roman pasta dishes are the holy grail of all things pasta.
Ingredients
- Rigatoni – Rigatoni’s large, ridged tubes are perfect for capturing the creamy sauce and bits of guanciale, ensuring every bite is full of flavor.
- Guanciale – Guanciale, made from cured pork cheek, is traditional in Carbonara and provides a rich, salty lavor. You’ll want to cook the guanciale over medium heat to render the fat and achieve a crispy texture without burning it.
- Egg Yolks – The egg yolks create the creamy sauce that defines Carbonara. Whisk the yolks thoroughly with the pecorino romano cheese and pepper before combining them with the pasta. Use fresh, high-quality eggs, preferably organic or free-range, for the best flavor and texture.
- Pecorino Romano Cheese – Pecorino Romano adds a sharp, salty flavor that balances the richness of the guanciale and eggs. Grate the cheese finely to help it melt smoothly into the sauce.
- Freshly Ground Black Pepper – Black pepper adds a spicy kick to the rigatoni carbonara. Use freshly ground black pepper for a more vibrant and robust flavor. Adjust the amount to your taste preference.
Guanciale Substitute
Regarding substituting guanciale, bacon is the most common alternative due to its similar texture and flavor profile, with a slightly smokier taste. Pancetta, another Italian cured pork product, can also stand in for guanciale with its comparable texture and taste, though it tends to be less fatty.
Guanciale vs Bacon
Guanciale and bacon are both beloved cured pork products, but they differ in flavor and texture. Guanciale, made from pork jowl, offers a richer, fattier profile with a distinct porky taste, while bacon, typically from the belly of the pig, boasts a smoky, salty flavor with a crisp texture.
Step by Step Instructions
Boil the Pasta: Bring a large pot of water to a boil. Typically, I don’t salt the pasta water for Carbonara since guanciale adds enough salt. If you’re using pancetta or bacon, you may want to add a pinch of salt to the water. Reserve a little bit of pasta water in case you need to thin out the sauce.
Prepare the Guanciale: Cut the guanciale into cubes. Place it in a cold skillet and cook over medium heat for 2-3 minutes, stirring occasionally with a wooden spoon. For crispy guanciale, cook until it sizzles and reaches your desired crispiness.
Remove and Drain: Once cooked to your liking, transfer the guanciale to a plate lined with paper towels using a slotted spoon. Keep the rendered fat in the skillet and set aside off the heat.
Add the sauce ingredients (Pecorino Romano cheese, eggs yolks, and pepper) to a bowl.
Make the Sauce: In a mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, and freshly ground black pepper until smooth and slightly thick. The sauce should be creamy and well combined.
Cook the Rigatoni: Cook the rigatoni according to package instructions until al dente. Drain and immediately add the rigatoni to the skillet with the guanciale fat over medium heat, allowing the pasta to sizzle briefly.
Combine Pasta and Sauce: Turn off the heat. Quickly add the egg and cheese mixture to the pasta, tossing rapidly with tongs to ensure even coating and prevent the fresh eggs from scrambling.
Add Guanciale: Return the crispy guanciale to the skillet and toss to combine with the pasta and sauce.
Serve: Serve the Carbonara immediately, ensuring each plate has a generous amount of sauce and guanciale. Enjoy!
Tips and Notes
- Use High-Quality Ingredients – Seek out authentic guanciale for the best flavor. If it’s unavailable, pancetta or a good quality, thick-cut bacon can be used as substitutes. Freshly grate your Pecorino Romano for a more intense and fresh taste compared to pre-grated options. Authentic Pecorino Romano is made from sheep’s milk and provides the best flavor.
- Control the Heat – When cooking the guanciale, start with a cold pan to allow the fat to render out slowly and evenly, enhancing the flavor. After adding the pasta to the skillet with guanciale fat, turn off the heat before adding the egg yolk mixture. The residual heat will cook the egg yolks gently and create a creamy sauce without scrambling them.
- Toss Quickly and Continuously – Use tongs to toss the pasta with the egg mixture rapidly and continuously. This way, the sauce coats the pasta evenly and remains creamy.
- Serve Immediately – Rigatoni carbonara is best served fresh and hot. The sauce will continue to thicken as it cools, so serve it immediately after combining the ingredients.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Rigatoni Carbonara Recipe (Pasta alla Carbonara)
Equipment
- mixing bowls
- non-stick pan
- stockpot
- whisk
- tongs
- stainless steel slotted spoon
Ingredients
- 12 ounces rigatoni
- 7 ounces guanciale, cubed or pancetta, or bacon
- 4 eggs
- 3.5 ounces grated Pecorino Romano cheese
- 2 teaspoons freshly ground black pepper
Instructions
Boil the Pasta:
- Bring a large pot of water to a boil. Typically, I don’t salt the pasta water for Carbonara since guanciale adds enough salt. If you’re using pancetta or bacon, you may want to add a pinch of salt to the water. Reserve a little bit of pasta water in case you need to thin out the sauce.
Prepare the Guanciale:
- Cut the guanciale into cubes. Place it in a cold skillet and cook over medium heat for 2-3 minutes, stirring occasionally with a wooden spoon. For crispy guanciale, cook until it sizzles and reaches your desired crispiness.
Remove and Drain:
- Once cooked to your liking, transfer the guanciale to a plate lined with paper towels using a slotted spoon. Keep the rendered fat in the skillet and set aside off the heat.
Make the Sauce:
- In a mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, and freshly ground black pepper until smooth and slightly thick. The sauce should be creamy and well combined.
Cook the Rigatoni:
- Cook the rigatoni according to package instructions until al dente. Drain and immediately add the rigatoni to the skillet with the guanciale fat over medium heat, allowing the pasta to sizzle briefly.
Combine Pasta and Sauce:
- Turn off the heat. Quickly add the egg and cheese mixture to the pasta, tossing rapidly with tongs to ensure even coating and prevent the fresh eggs from scrambling.
Add Guanciale:
- Return the crispy guanciale to the skillet and toss to combine with the pasta and sauce.
Serve:
- Serve the Carbonara immediately, ensuring each plate has a generous amount of sauce and guanciale. Enjoy!
This rigatoni carbonara takes me back to Rome! So delicious and silky.
I made this a couple weeks ago and I haven’t stopped thinking about it since! Best carbonara I’ve had since I was in Italy and actually way easier to make than I imagined! Can’t wait to make it again!
I made this for our small Christmas Eve dinner and it was a huge hit! I was surprised at how easy this rigatoni carbonara was and everyone asked for the recipe. I’ll definitely make this again.