Rigatoni Carbonara

Experience the irresistible flavors of rigatoni carbonara - pasta, eggs, cheese, and guanciale combine in a timeless Italian comfort dish that pleases all.

Course Pasta

Cuisine Italian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 632kcal

Author Ryan Beck

Ingredients

1 lb rigatoni
1 tablespoon olive oil
½ lb diced guanciale
4 garlic cloves, minced
2 whole eggs
4 egg yolks
½ cup freshly grated Parmesan cheese
½ cup freshly grated Pecorino Romano cheese
1 cup reserved pasta water

Instructions

Bring a large pot of salted water to a boil. Boil the rigatoni until al dente. Drain and reserve about 1 cup pasta water.
In a large non-stick skillet, heat olive oil over medium heat. Add the guanciale and cook until it is crisp. Stir in the garlic and cook for another 30 seconds.
In a large bowl, whisk together the eggs until there are no lumps and then add the cheese. Add ¼ cup of reserved pasta water to the egg mixture and mix to combine.
Working quickly, add the pasta to the bowl with the egg mixture, and gently toss. Add more pasta water if necessary to reach desired consistency. Stir in guanciale and garlic and serve immediately.

Notes

DO NOT overcook the pasta when boiling. You want it just al dente or slightly under. It continues to cook with the sauce.

Make sure the water you are cooking the pasta in is salted as some of the flavor comes from it.

Don't use pre-shredded cheese. You want if finely grated so it melts well. Pre-shredded has added ingredients that will just make it clump up.

Add hot pasta immediately. You need to stir the hot pasta immediately into the egg mixture to help cook them. If they still aren't completely creamy, add back to the pot, but don't put it over heat.

Nutrition