How to Make Rigatoni Carbonara | Chef Recipe

guanciale

💰Cheaper: bacon

Bacon is more widely available and offers a similar flavor profile.

pecorino cheese

💰Cheaper: parmesan cheese

Parmesan is often less expensive and can be used in place of pecorino.

Boil water in a large pot.

Add salt to the boiling water and stir to prevent pasta from sticking.

Add rigatoni to the boiling water and cook for about 10 minutes until al dente.

Taste the pasta to check for doneness; it should have a bite and not be flabby or crunchy.

In a skillet, add a little olive oil and diced guanciale, cooking it over low heat to caramelize and render fat without crisping it up.

Once the guanciale has rendered its fat, turn the heat down slightly.

Reserve some pasta water before draining the rigatoni.

Add about half a cup of reserved pasta water to the skillet with guanciale and bring it to a boil.

Add the drained rigatoni to the skillet, mixing it with the guanciale and pasta water.

In a bowl, whisk together eggs and grated pecorino cheese to create an egg custard.

Turn the heat down slightly and add the egg custard to the skillet, stirring continuously to avoid scrambling the eggs.

Allow the sauce to thicken slightly while mixing, ensuring it coats the pasta without scrambling the eggs.

Once the sauce is thickened and the eggs are not running, add a generous amount of black pepper.

Plate the carbonara and finish with more pecorino cheese and black pepper.

Cooking Techniques

Equipment Needed

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