Rigatoni alla Carbonara (Roman-Style Pasta with Eggs and Pancetta)
This Roman-Style Pasta with Eggs and Pancetta, also known as Rigatoni alla Carbonara, is a classic dish from Lazian or Roman cuisine. It's a simple yet flavorful pasta dish that's perfect for a cozy night in or a special dinner with friends and family.
Ingredients
- 1 pound rigatoni pasta
- 4 large eggs
- 1 cup grated Pecorino Romano cheese
- 8 ounces pancetta, diced
- 4 cloves garlic, minced
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
- In a bowl, whisk together the eggs, grated Pecorino Romano cheese, salt, and black pepper. Set aside.
- In a large skillet, cook the diced pancetta over medium heat until crispy. Add the minced garlic and cook for an additional 1-2 minutes.
- Remove the skillet from the heat and add the cooked rigatoni to the pancetta and garlic. Toss to combine.
- Quickly pour the egg and cheese mixture over the hot pasta, tossing quickly and continuously to coat the pasta evenly. If the sauce seems too thick, add a little bit of the reserved pasta cooking water to loosen it up.
- Divide the pasta among serving plates, garnish with chopped fresh parsley, and serve immediately.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 15 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450
- Carbohydrates
- 45g
- Protein
- 20g
- Fat
- 20g
Supplies
Large pot Skillet Bowl
Tools
Whisk Colander
Serving suggestions
Serve the Rigatoni alla Carbonara with a side of crusty bread and a simple green salad.
Tips & tricks
Be sure to toss the egg and cheese mixture quickly into the hot pasta to create a creamy sauce without scrambling the eggs.
Cost
$15