Rigatoni alla carbonara di tonno fresco!

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 and add salt until it tastes like the sea.

Cook rigatoni in boiling water until al dente, about 8-10 minutes.

While pasta cooks, cut guanciale into small pieces.

Heat guanciale in a skillet over medium heat until crispy, about 5-7 minutes.

In a bowl, whisk together eggs, grated pecorino cheese, and black pepper until smooth.

Once pasta is cooked, reserve some pasta water and drain the rest.

Add hot rigatoni to the skillet with guanciale and toss to combine.

Remove the skillet from heat and quickly pour the egg mixture over the pasta, stirring vigorously.

If the sauce is too thick, add reserved pasta water a little at a time to reach desired creaminess.

Serve immediately with extra pecorino cheese and black pepper.

Cooking Techniques

Spice Level:

Allergens