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A beautifully plated dish of Rigatoni Carbonara, garnished with grated Pecorino Romano cheese and a sprinkle of freshly ground black pepper, ready to be savored.

Classic Rigatoni Carbonara Recipe

Elevate your pasta game with our classic Rigatoni Carbonara Recipe. Originating from the heart of Italy, this dish is a testament to the exquisite simplicity of Italian cuisine. With perfectly cooked rigatoni, crispy pancetta, and a luscious, velvety sauce made from eggs and cheese, Rigatoni Carbonara embodies the art of balancing flavors and textures. In this guide, we'll walk you through each step to help you master this Italian favorite.

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To prepare this delightful Rigatoni Carbonara, you'll need the following ingredients:

  • 12 ounces rigatoni pasta

  • 4 ounces pancetta or guanciale, diced

  • 3 large eggs

  • 1 cup grated Pecorino Romano cheese (or Parmesan), plus extra for serving

  • Freshly ground black pepper

  • Salt, to taste

  • 2 cloves garlic, minced

Rigatoni Carbonara Instructions:

Cook the Rigatoni: Begin by cooking the rigatoni pasta in a large pot of salted boiling water until it reaches al dente perfection. Drain the pasta and set it aside.

Sauté the Guanciale (or Pancetta): In a skillet over medium heat, add the diced pancetta (or guanciale). Sauté it until it turns beautifully crispy and golden brown. Remove the cooked pancetta from the skillet and drain it on paper towels. Set it aside for later.

Prepare the Carbonara Sauce: In a mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper. The cheese should create a thick and creamy mixture.

Combine Pasta and Sauce: While the rigatoni is still hot, add the minced garlic to the skillet you used for the pancetta. Sauté the garlic for about 30 seconds until fragrant, being careful not to brown it. Add the cooked rigatoni to the skillet with the garlic. Toss to combine and ensure the pasta is evenly coated with the garlicky aroma.

Add Pancetta and Carbonara Sauce: Gently fold the crispy pancetta back into the skillet with the pasta. Pour the prepared carbonara sauce over the rigatoni and toss everything together. The heat of the pasta will help create a creamy, luxurious sauce.

Season to Perfection: Season your Rigatoni Carbonara with salt, but be mindful as the pancetta and cheese are already salty. Taste and adjust as needed.

Serve with Extra Cheese and Black Pepper: Plate your Rigatoni Carbonara and garnish with additional grated Pecorino Romano cheese and a generous grind of freshly ground black pepper.

Rigatoni pasta being gently poured into a pot of boiling water, starting the process of cooking for Rigatoni Carbonara
A bowl filled with the creamy carbonara mixture featuring eggs, Pecorino Romano cheese, and freshly ground black pepper, essential for making Rigatoni Carbonara
The velvety carbonara mixture being skillfully added to the cooked rigatoni pasta in a pan, creating a luscious sauce for Rigatoni Carbonara
A beautifully plated dish of Rigatoni Carbonara, garnished with grated Pecorino Romano cheese and a sprinkle of freshly ground black pepper, ready to be savored.

Enjoy Your Rigatoni Carbonara:

Serve your Rigatoni Carbonara immediately while it's hot and the flavors are at their peak. Revel in the perfect harmony of creamy, cheesy goodness, the smoky crunch of pancetta, and the comforting embrace of al dente pasta.

Our classic Rigatoni Carbonara Recipe is a celebration of Italian flavors and culinary expertise. Whether you're preparing it for a cozy dinner at home or entertaining guests, this dish is sure to impress with its rich, satisfying taste. Savor the magic of Italy on your plate and experience the joy of mastering this beloved pasta classic.

Elegant Kitchen

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