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.

Rigatoni alla Carbonara (Roman-Style Pasta with Eggs and Pancetta)

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

  1. 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.
  2. In a bowl, whisk together the eggs, grated Pecorino Romano cheese, salt, and black pepper. Set aside.
  3. 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.
  4. Remove the skillet from the heat and add the cooked rigatoni to the pancetta and garlic. Toss to combine.
  5. 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.
  6. 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