Rigatoni Carbonara
Rigatoni Carbonara
Ingredients
For the Rigatoni Carbonara
- 640 grams rigatoni pasta
- 200 grams guanciale, cut into small pieces or strips
- 8 egg yolks
- 150 grams Pecorino cheese, freshly grated, plus more for serving
- 1 tablespoon black pepper, freshly ground, from India if possible
- as needed pasta cooking water
Instructions
- 1
Prepare the "Carbocream" (Egg Mixture): Carefully separate 8 egg yolks into a large mixing bowl, discarding the egg whites. Grate 150 grams of Pecorino cheese into the bowl with the egg yolks. Grind 1 tablespoon of fresh black pepper into the mixture.
⏱️ 5 min
- 2
Add a ladle of hot pasta cooking water (from the cooking rigatoni) to the egg mixture. Mix vigorously with a spatula or spoon until a smooth, creamy sauce (the "Carbocream") is formed with a perfect texture. Briefly place the bowl with the "Carbocream" over a low flame or hot surface while continuously stirring to gently warm it and achieve the desired creamy consistency, being careful not to scramble the eggs. Set aside.
⏱️ 5 min
- 3
Cook the Guanciale: Place the cut guanciale in a pan over medium heat and cook until it is crispy and has rendered its fat. This should take about 8-10 minutes. Remove the crispy guanciale pieces from the pan and set them aside. Leave the rendered guanciale fat in the pan.
⏱️ 10 min
- 4
Cook the Rigatoni: Cook the rigatoni pasta in boiling salted water according to package directions until al dente. While the pasta is cooking, ensure you have a ladle ready for the pasta cooking water.
⏱️ 10 min
- 5
Once the pasta is cooked, use a slotted spoon or pasta basket to transfer the rigatoni directly into the pan containing the rendered guanciale fat. Add a ladle of the hot pasta cooking water to the pan with the rigatoni and guanciale fat. Stir to emulsify the sauce and coat the pasta.
⏱️ 3 min - 6
Transfer the rigatoni from this pan into the bowl containing the "Carbocream" (egg mixture). Stir the rigatoni vigorously with the "Carbocream" until every piece of pasta is evenly coated in the creamy, yellow sauce.
⏱️ 2 min
- 7
Serve and Garnish: Serve a generous portion of rigatoni carbonara onto each plate. Grate additional Pecorino cheese over the top of the pasta. Grind fresh black pepper over the dish. Finally, scatter the reserved crispy guanciale pieces over the carbonara. Serve immediately and enjoy the creamy, rich Rigatoni Carbonara.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Rigatoni Carbonara
For the Rigatoni Carbonara
- 640 grams rigatoni pasta
- 200 grams guanciale, cut into small pieces or strips
- 8 egg yolks
- 150 grams Pecorino cheese, freshly grated, plus more for serving
- 1 tablespoon black pepper, freshly ground, from India if possible
- as needed pasta cooking water
Instructions
- 1
Prepare the "Carbocream" (Egg Mixture): Carefully separate 8 egg yolks into a large mixing bowl, discarding the egg whites. Grate 150 grams of Pecorino cheese into the bowl with the egg yolks. Grind 1 tablespoon of fresh black pepper into the mixture.
⏱️ 5 min - 2
Add a ladle of hot pasta cooking water (from the cooking rigatoni) to the egg mixture. Mix vigorously with a spatula or spoon until a smooth, creamy sauce (the "Carbocream") is formed with a perfect texture. Briefly place the bowl with the "Carbocream" over a low flame or hot surface while continuously stirring to gently warm it and achieve the desired creamy consistency, being careful not to scramble the eggs. Set aside.
⏱️ 5 min - 3
Cook the Guanciale: Place the cut guanciale in a pan over medium heat and cook until it is crispy and has rendered its fat. This should take about 8-10 minutes. Remove the crispy guanciale pieces from the pan and set them aside. Leave the rendered guanciale fat in the pan.
⏱️ 10 min - 4
Cook the Rigatoni: Cook the rigatoni pasta in boiling salted water according to package directions until al dente. While the pasta is cooking, ensure you have a ladle ready for the pasta cooking water.
⏱️ 10 min - 5
Once the pasta is cooked, use a slotted spoon or pasta basket to transfer the rigatoni directly into the pan containing the rendered guanciale fat. Add a ladle of the hot pasta cooking water to the pan with the rigatoni and guanciale fat. Stir to emulsify the sauce and coat the pasta.
⏱️ 3 min - 6
Transfer the rigatoni from this pan into the bowl containing the "Carbocream" (egg mixture). Stir the rigatoni vigorously with the "Carbocream" until every piece of pasta is evenly coated in the creamy, yellow sauce.
⏱️ 2 min - 7
Serve and Garnish: Serve a generous portion of rigatoni carbonara onto each plate. Grate additional Pecorino cheese over the top of the pasta. Grind fresh black pepper over the dish. Finally, scatter the reserved crispy guanciale pieces over the carbonara. Serve immediately and enjoy the creamy, rich Rigatoni Carbonara.
⏱️ 5 min