Rigatoni alla Carbonara
This easy and authentic rigatoni alla carbonara comes together in under 30 minutes. It features a rich, creamy sauce made from eggs and cheese—no cream needed! It's a simple, satisfying Italian classic that's perfect for any night of the week.
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.