Rigatoni alla Carbonara

Rigatoni alla Carbonara is a classic Italian pasta dish renowned for its rich flavors and creamy texture. Originating from Rome, this dish traditionally features rigatoni or spaghetti tossed with a luxurious sauce made from eggs, pecorino romano cheese, and crisped guanciale—a type of cured pork cheek.

The method involves a careful balance of cooking the guanciale to crisp perfection while delicately incorporating the egg and cheese mixture to create a silky coating over the pasta. Finished with a generous serving of cracked pepper and additional cheese, Rigatoni alla Carbonara promises a satisfying and authentic Italian dining experience.

Rigatoni alla Carbonara

Ingredients:

12 ounces rigatoni or spaghetti

2 Tbsp extra virgin olive oil

4-6 ounces guanciale*

2 ounces pecorino romano or parmigiano-reggiano, plus more for serving

2 whole eggs

4 egg yolks

kosher salt and fresh cracked pepper

Instructions

Step 1:

Bring a large pot of generously salted water to a boil.

Step 2:

While the water is coming to a boil, prepare and cook the guanciale.

Trim off the skin and cut into roughly 1/2 x 1/2 inch squares.

Bring a large dutch oven to medium heat.

Add olive oil and guanciale.

Cook guanciale until crisp and golden brown, about 7-8 minutes, turning guanciale as needed to evenly cook, and remove from heat.

Using a slotted spoon, remove guanciale from dutch oven and set aside.

Keep rendered fat in the dutch oven, about 1/4 cup.

If fat rendered from pork exceeds this, discard and keep the 1/4 cup in dutch oven .

Step 3:

Once water is boiling, add pasta.

Cook until just barely al dente or a “hard al dente”. This is oftentimes 1 or 2 minutes less than package instructions. Pasta should be cooked but still firm.

While the pasta is cooking, prepare cheese and eggs.

Finely grate 2 ounces of pecorino romano cheese and set aside.

Crack eggs/egg yolks into a medium-sized bowl and whisk eggs until smooth.

Add grated cheese to the eggs and whisk together.

Just before the pasta is finished, remove 3/4 cup of pasta water from pot.

Add 1/2 cup of pasta water to the egg/cheese mixture and whisk until smooth.

Step 4:

Bring reserved fat/oil back to medium heat in the dutch oven.

Once pasta is done cooking (barely al dente), add it to dutch oven with fat.

Gently toss together for about 30 seconds, integrating the pasta with the guanciale and oil.

Step 5:

Add egg/cheese mixture to the dutch oven and toss to incorporate with pasta.

If the pasta seems too dry, you may add more pasta water, a tablespoon at a time.

If the pasta seems too thin, continue to cook over medium heat for a minute or two, constantly tossing until it thickens (watch carefully, too much heat or too high of heat will curdle your eggs).

Once desired consistency is achieved (a silky, smooth coating) remove from heat immediately.

Taste pasta to make sure it has an adequate amount of salt, and add more salt and toss if needed.

Step 6:

Plate the pasta and top with a generous amount of fresh cracked pepper and pecorino romano.

Divide crispy guanciale evenly between plates and place on top of pasta.

Serve immediately.

Notes:

Guanciale: Guanciale is a key ingredient in traditional Carbonara and adds a unique flavor. It’s important to cook it until crisp to enhance its texture and release its flavor into the dish.

Pasta Cooking: Cook the pasta just until al dente, slightly undercooking it compared to package instructions. This ensures the pasta absorbs the sauce without becoming mushy when mixed.

Egg Mixture: The egg and cheese mixture should be prepared just before the pasta finishes cooking. Mixing the cheese with the eggs ensures a smooth and creamy texture when combined with the hot pasta.

Handling the Sauce: When adding the egg mixture to the pasta, do so off the heat and toss quickly to coat the pasta evenly. The residual heat from the pasta will cook the eggs into a silky sauce without scrambling them.

Consistency: Adjust the consistency of the sauce by adding reserved pasta water gradually. This helps achieve the desired creaminess without making the dish too watery.

Seasoning: Taste the pasta before serving to ensure it’s properly seasoned with salt and pepper. The pecorino romano adds saltiness, so adjust accordingly.

Presentation: Serve immediately after plating to enjoy the dish at its best. Garnish generously with cracked black pepper and extra pecorino romano for added flavor and presentation.

Variations: While guanciale is traditional, pancetta or even bacon can be substituted if needed. However, the flavor profile will differ slightly.

Heat Control: Be cautious with heat when combining the pasta with the egg mixture to avoid curdling. Low to medium heat is best for gently incorporating the sauce.

Enjoyment: Rigatoni alla Carbonara is best enjoyed fresh and hot, capturing the creamy texture and rich flavors of the dish. It’s a classic Italian comfort food that delights with its simplicity and depth of flavor.

Nutrition Information:

Calories: 770 kcal | Protein: 31 g | Carbohydrates: 64 g | Dietary Fiber: 3 g | Sugars: 2 g | Fat: 41 g | Saturated Fat: 14 g | Monounsaturated Fat: 18 g | Polyunsaturated Fat: 4 g | Cholesterol: 305 mg | Sodium: 850 mg | Potassium: 380 mg

Frequently Asked Questions:

What is guanciale and can I substitute it?

Guanciale is cured pork cheek or jowl, prized for its flavor in Carbonara.

You can substitute it with pancetta or even bacon, though the flavor profile will be slightly different.

Why use pecorino romano or parmigiano-reggiano cheese?

These cheeses are traditional in Carbonara for their sharp, salty flavor that complements the richness of the dish.

They also melt well into the sauce.

How do I prevent the eggs from scrambling when making the sauce?

To prevent the eggs from scrambling, ensure the pasta is off the heat when adding the egg mixture.

Gradually incorporate hot pasta water to temper the eggs and create a creamy sauce.

Can I use spaghetti instead of rigatoni?

Yes, spaghetti is commonly used in Carbonara as well.

The key is to use a pasta shape that holds the sauce well.

Is Carbonara sauce supposed to be creamy?

Yes, the sauce should be creamy and silky, not thick like a traditional sauce.

The eggs and cheese create a smooth coating on the pasta.

How important is it to use fresh cracked pepper?

Fresh cracked pepper is essential in Carbonara for its sharpness and aromatic flavor.

It adds a distinct taste to the dish.

What should I do if the pasta seems too dry after adding the egg mixture?

If the pasta seems dry after adding the egg mixture, gradually add more pasta water (a tablespoon at a time) while tossing the pasta.

This will help loosen the sauce and create a creamy consistency.

How do I achieve the right texture of the guanciale?

Cook the guanciale until it is crisp and golden brown.

This enhances its flavor and texture, adding a delicious crunch to the dish.

Can I prepare the egg and cheese mixture ahead of time?

It’s best to prepare the egg and cheese mixture just before tossing it with the hot pasta.

This ensures the sauce is creamy and properly emulsified.

What should I serve with Rigatoni alla Carbonara?

Carbonara is often served as a main course.

You can pair it with a fresh green salad or a side of crusty bread to soak up any extra sauce.