Authentic Rigatoni Carbonara with Guanciale (25 Minutes)
This rigatoni carbonara is an authentic Roman pasta carbonara made with crispy guanciale, egg, Pecorino Romano, and freshly ground black pepper. No cream needed — the eggs and cheese create a silky, velvety sauce that clings to every ridge of the rigatoni. The best carbonara recipe you'll make in 25 minutes flat.
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.12 ounces rigatoni
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.7 ounces guanciale, cubed
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.7 ounces guanciale, cubed
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.4 eggs, 3.5 ounces grated Pecorino Romano cheese, 2 teaspoons freshly ground black pepper
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!
Notes
Honestly, carbonara is not a dish you want to reheat. The egg-based sauce breaks down and the texture is never quite the same. Make only what you'll eat, enjoy every bite, and don't plan on leftovers.
Get your guanciale from a gourmet butcher or Italian deli. It's more accessible than you think, and the flavor difference is real. Call ahead and ask before you assume they don't carry it.
Turn the heat completely off before the eggs go in. This is the most important step in the whole recipe. Residual heat is all you need — direct heat means scrambled eggs, and there's no coming back from that.
Don't salt the pasta water. I know it goes against everything you've ever been told. Trust me on this one — the guanciale and Pecorino Romano do all the heavy lifting. If you're using bacon or pancetta, taste first and season accordingly.
Reserve more pasta water than you think you need. A splash at a time is all it takes to loosen the sauce back up if it tightens too quickly. Better to have it and not need it.
Serve immediately. Carbonara waits for no one. The sauce thickens as it sits, so get it to the table fast.
Nutrition Facts
Calories: 684kcalCarbohydrates: 63.2gProtein: 29.7gFat: 34.5gSaturated Fat: 14.6gCholesterol: 211.3mgSodium: 551.3mgPotassium: 72.8mgFiber: 3.1g
Tried this recipe?Let us know how it was!