"Simple and classic 5 ingredient carbonara will want to make you go back for seconds."
Rigatoni Carbonara
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Recipe Intro From thedelightfulcook
Rigatoni Carbonara is the ultimate comfort food that’s both quick and easy to prepare! With just a few key ingredients, this dish combines savory pancetta and sharp Pecorino Romano in a creamy sauce that coats each piece of rigatoni perfectly. Ideal for a fast weeknight dinner, it’s a simple yet satisfying meal that’s sure to impress.
Recipe Description
This rigatoni carbonara is a classic Italian dish with a personal twist. Inspired by traditional Roman carbonara but simplified for busy weeknights, it combines the savory flavor of crispy pancetta with a creamy, cheese-laden sauce. The beauty of this recipe lies in its minimal ingredients and quick preparation, allowing you to create a comforting, restaurant-quality meal in no time. Pair it with a crisp green salad, garlic bread, or a side of roasted vegetables for a well-rounded meal. A glass of white wine or a light red will complement the rich flavors of the carbonara perfectly.
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- Rigatoni Carbonara Ingredients
- Test Kitchen Notes
- FAQs
- Recipe Card
Rigatoni Carbonara Ingredients
Everything you need to make rigatoni carbonara.
Pancetta: This Italian cured meat adds a rich, smoky flavor to the carbonara. It’s similar to bacon but less salty and fattier. If you can’t find pancetta, you can substitute it with bacon or guanciale, which is another Italian cured meat often used in traditional carbonara.
Pecorino Romano: A sharp and tangy Italian cheese made from sheep’s milk, Pecorino Romano is a key ingredient in carbonara. It provides a strong, distinctive flavor that complements the richness of the dish. If Pecorino Romano is not available, you can use Parmesan cheese as a substitute, though the flavor will be slightly milder.
Test Kitchen Notes
Egg Temperature: Make sure the egg yolks are at room temperature before mixing them into the pasta. This helps them blend smoothly into the sauce and prevents curdling.
Pasta Water: Reserve some pasta cooking water before draining. This starchy water helps thicken and bind the sauce, making it creamier.
Heat Control: When mixing the egg mixture into the pasta, make sure to remove the pan from the heat. The residual heat from the pasta and pancetta will cook the eggs gently, creating a smooth sauce without scrambling the eggs.
Cheese Quality: Use high-quality Pecorino Romano cheese for the best flavor. Freshly grated cheese melts more smoothly than pre-grated versions.
Pancetta Crispiness: Cook the pancetta until it’s crispy but not burnt. The rendered fat will help coat the pasta and add depth to the sauce.
Pepper: Don’t skimp on the cracked black pepper. It adds a punch of flavor that complements the richness of the dish. Adjust the amount according to your taste preference.
FAQs
What is rigatoni carbonara made of?
Rigatoni Carbonara is made of rigatoni pasta, crispy pancetta, egg yolks, Pecorino Romano cheese, and cracked black pepper. The ingredients combine to create a creamy, savory sauce that coats the pasta.
What is traditional carbonara sauce made of?
Traditional carbonara sauce is made from egg yolks, cheese (usually Pecorino Romano), pancetta or guanciale (an Italian cured meat), and black pepper. The sauce is made without cream, relying on the eggs and cheese to create its rich, creamy texture.
What pasta is better for carbonara?
While rigatoni is a great choice for carbonara, other pasta shapes such as spaghetti, fettuccine, or bucatini are also commonly used. The key is to choose a pasta shape that will hold the creamy sauce well.
How do I avoid scrambling the eggs in carbonara?
• Tempering the Eggs: To prevent scrambling, temper the eggs by gradually whisking a small amount of the hot pasta water into the egg and cheese mixture. This step raises the temperature of the eggs slowly and safely.
• Removing from Heat: Make sure to remove the pan from the heat before adding the egg mixture. The residual heat will cook the eggs gently without scrambling them.
• Stir Gently: Once the egg mixture is added, stir gently to create a creamy sauce rather than a scrambled texture.
Prep time 5mins
Cook time 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 1/2 cups grated Pecorino Romano cheese
- 3 room temperature egg yolks
- Kosher salt, to taste
- 12 ounces (350 grams) dried rigatoni pasta
- 8 ounces (250 grams) diced pancetta
- Freshly ground black pepper, to taste
Method
Step 1
In a bowl, whisk together the egg yolks, Pecorino Romano cheese, and black pepper until well combined. Set aside.
Step 2
Bring a large pot of salted water to a boil. Add the rigatoni and cook just under the recommended time (about 1-2 minutes).
Step 3
Reserve 1 ½ cups of pasta water, then drain the rigatoni and set aside.
Step 4
While the rigatoni is cooking, heat a pan over medium heat and cook the pancetta until it is crispy and golden brown. Remove the pancetta and set aside, leaving the rendered fat in the pan.
Step 5
Add the drained rigatoni to the pan with the pancetta fat.
Step 6
Reduce the heat to low and add some reserved pasta water, stirring to combine and coat the pasta.
Step 7
To avoid scrambling the eggs, take a small amount of the hot pasta water and gradually whisk it into the egg mixture to temper it. This will gently heat the eggs without scrambling them.
Step 8
Remove the pan from the heat and stir in the tempered egg mixture. Gently mix until the sauce is creamy and coats the pasta evenly.
Step 9
Serve the rigatoni in bowls, topped with extra grated Pecorino Romano cheese and more cracked black pepper. Enjoy!