Rigatoni alla Carbonara
Let me tell you, there’s nothing quite like a truly authentic Italian pasta dish. This Rigatoni alla Carbonara is the real deal! It’s one of my absolute favorites because it feels so fancy, but it’s secretly SO simple to make.
We’re talking about a rich, silky sauce that coats every single noodle perfectly. The best part? There is no cream involved. It’s all about the magic of eggs, cheese, and pasta water.
Why You’ll Love This Rigatoni Pasta
This dish brings the magic of Rome right to your kitchen! You can have a restaurant-quality meal on the table in under 30 minutes. It uses just a handful of simple ingredients to create a flavor that is out of this world. The combination of salty pork, sharp cheese, and rich egg yolks is pure comfort in a bowl. It’s a classic for a reason, and once you try it, you’ll be hooked.
If you love hearty rigatoni recipes, you should also check out my Baked Rigatoni with Ground Beef or this cozy Italian Sausage Pasta Bake.
Ingredients You’ll Need
- Uncooked rigatoni: I love these big tubes are perfect for catching all that yummy sauce.
- Large eggs: These create the base of our creamy, dreamy carbonara sauce.
- Egg yolks: Adding extra yolks makes the sauce extra rich and velvety.
- Pecorino Romano cheese: This salty, sharp cheese gives carbonara its signature authentic flavor.
- Fine sea salt and black pepper: You’ll need these to season the dish just right.
- Guanciale: This cured pork jowl is the star, giving a deep, savory flavor.
How to Make Rigatoni alla Carbonara
Making this classic dish is easier than you think. Just follow these simple steps for pasta perfection.
Step 1: Cook the Guanciale
First, cook your guanciale in a large sauté pan over medium heat. Let it cook for about 5–7 minutes, stirring often, until it’s crispy and golden. Then, turn off the heat and let it sit.
Step 2: Make the Egg Mixture
Next, whisk your egg mixture. In a medium bowl, whisk together 2 whole eggs, 4 egg yolks, and 1 cup Pecorino Romano cheese. Add a good pinch of salt and plenty of black pepper.
Step 3: Cook the Pasta
Now, cook the rigatoni. Bring a large stockpot of salted water to a boil. Add 1 pound of rigatoni and cook it until it’s just al dente. Before you drain it, save about 1 cup of starchy pasta water.
Step 4: Mix It All Together
It’s time to combine everything! Use a spider strainer to move the cooked pasta right into the pan with the guanciale. Toss it well.
Make sure the pan is off the heat or on very low heat—this prevents the eggs from scrambling. Then, slowly pour in the egg mixture while tossing the pasta quickly.
Add a splash of pasta water to create a creamy sauce that coats the noodles. Garnish with more cheese and pepper, and serve right away!
Tips for the Best Rigatoni alla Carbonara
Follow these little secrets to make your carbonara taste just like it came from a kitchen in Rome!
- Use room temperature eggs. This little trick helps prevent them from scrambling when they hit the hot pasta.
- Don’t ditch the pasta water. That starchy water is liquid gold! It helps make the sauce super creamy.
- Grate your own cheese. Pre-shredded cheese has additives that can make your sauce clumpy. Grate it fresh!
- Work fast. Carbonara comes together quickly at the end, so have all your ingredients ready to go.
- Go for guanciale. If you can find it, guanciale gives the most authentic, amazing flavor.
- Be generous with Pepper. Freshly cracked black pepper is a key part of the flavor profile here.
Variations and Substitutions
Want to mix things up a bit? Here are some fun and easy ways to put a twist on this classic dish.
- Swap the pork. Can’t find guanciale? No worries! You can use pancetta or even thick-cut bacon instead. The flavor will be a little different but still delicious.
- Try different pasta. While rigatoni is great, this sauce also works beautifully with spaghetti, bucatini, or fettuccine. Use what you have on hand!
- Add some veggies. Want to sneak in some greens? Toss in a handful of fresh spinach or some sweet peas at the very end for a pop of color.
- Use another cheese. Pecorino Romano is classic, but you can definitely use a good-quality Parmesan cheese or a mix of both for a slightly milder flavor.
- A touch of garlic. For a little extra flavor, you can sauté a minced garlic clove with the guanciale for about 30 seconds before turning off the heat.
Make-Ahead and Storage Tips
Let’s be honest, rigatoni alla carbonara is at its absolute best the moment it’s made. That creamy, silky sauce is perfect right out of the pan! I really recommend eating it fresh.
If you do have leftovers, you can store them in an airtight container in the fridge for up to 2 days. To reheat, it’s best to do it gently in a pan over low heat.
You might need to add a small splash of water or milk to help bring that creamy sauce back to life. I would avoid the microwave, as it can make the eggs rubbery.
Recipe FAQs
What is rigatoni alla carbonara?
It’s a creamy pasta made with eggs, cheese, guanciale, and black pepper. No cream needed—just simple, bold flavors!
Can I make this dish ahead of time?
This dish is best served fresh! The egg-based sauce can get a little tricky when reheated. For the best texture, I suggest making it right before you plan to eat.
What can I use instead of guanciale?
If you can’t find guanciale, thick-cut pancetta is the next best thing! In a pinch, you can even use good-quality, thick-sliced bacon. Just be sure to drain off most of the fat.
Why did my eggs scramble?
This is a common hiccup! It happens when the pan is too hot. Make sure to turn the heat off before adding the pasta and egg mixture. Tossing everything quickly helps, too!
What kind of pasta works best?
I love using rigatoni because the tubes hold the sauce so well. However, spaghetti is the most traditional choice…… You could also try bucatini, fettuccine.
Can I make this dish vegetarian?
Absolutely! To make it vegetarian, just leave out the guanciale. You can sauté some mushrooms or sun-dried tomatoes in a little olive oil for a savory flavor instead.
Why is my carbonara sauce so thin?
If your sauce is a bit thin, it might just need a little more cheese to help thicken it up. You can also let it sit for a minute to allow the sauce to set.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to two days. Reheat gently on the stove with a splash of water or milk to help loosen the sauce.
What to serve with rigatoni alla carbonara?
This dish is a star on its own, but it pairs beautifully with some Homemade Cheesy Garlic Bread to soak up the extra sauce. A simple green salad or this Broccoli Salad with Greek Yogurt also works great.
Can I use a different type of cheese?
Pecorino Romano gives the classic, salty flavor, but you can use Parmigiano-Reggiano instead. Or, for the best of both worlds, use a fifty-fifty mix of both cheeses!
Rigatoni alla Carbonara
Ingredients
- 1 pound uncooked rigatoni
- 6 ounces guanciale (diced into ½-inch cubes)
- 2 large eggs
- 4 large egg yolks
- 1 cup freshly-grated Pecorino Romano (plus extra for garnish)
- 1 teaspoon freshly-cracked black pepper (plus extra for garnish)
- 1 teaspoon fine sea salt
Instructions
- Cook the guanciale: Place the diced guanciale in a large, cold sauté pan. Cook over medium heat for 5-7 minutes, stirring occasionally, until the fat has rendered and the pork is golden and crisp. Turn off the heat.
- Whisk the sauce: In a medium mixing bowl, whisk the whole eggs, egg yolks, Pecorino Romano cheese, black pepper, and salt until well combined.
- Boil the pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Just before draining, reserve 1 cup starchy pasta water.
- Combine and serve: Use a spider strainer to transfer the hot pasta directly into the pan with the guanciale and its rendered fat. Toss well to coat.
- Finish the sauce: Working quickly, pour the egg and cheese mixture over the hot pasta, tossing continuously until a creamy, glossy sauce forms. Add a splash of the reserved pasta water if needed to loosen the sauce. Serve immediately with extra cheese and black pepper.
Notes
- Using room-temperature eggs helps prevent the sauce from scrambling.
- Don’t skip reserving the pasta water; it’s essential for a creamy sauce.
- For the best flavor and texture, always grate your cheese fresh.
- This dish is best enjoyed immediately after it’s made.
- If you can’t find guanciale, thick-cut pancetta is a great substitute.
