Rigatoni Alla Carbonara

This classic Roman pasta dish is a study in simplicity and rich flavor. Rigatoni alla carbonara relies on just a few high-quality ingredients to create a luxurious, silky sauce without a drop of cream. The combination of salty, crispy pancetta, sharp pecorino romano, and rich egg yolks creates a velvety coating that clings perfectly to the ridges of the pasta. A hint of black pepper adds warmth, while a splash of starchy pasta water binds everything together. It&# 226;ÂÂs a comforting, satisfying meal that comes together quickly, making it perfect for busy weeknights or when you crave authentic Italian comfort food. Serve it fresh off the heat for the best texture and flavor.

Cooking Method: Boiling, Sautéing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 478.2

Description

This classic Roman pasta dish is a study in simplicity and rich flavor. Rigatoni alla carbonara relies on just a few high-quality ingredients to create a luxurious, silky sauce without a drop of cream. The combination of salty, crispy pancetta, sharp pecorino romano, and rich egg yolks creates a velvety coating that clings perfectly to the ridges of the pasta. A hint of black pepper adds warmth, while a splash of starchy pasta water binds everything together. It&# 226;ÂÂs a comforting, satisfying meal that comes together quickly, making it perfect for busy weeknights or when you crave authentic Italian comfort food. Serve it fresh off the heat for the best texture and flavor.

Ingredients

3 ounce Pancetta
1/2 cup Grated pecorino
1 small Dried red chile
1/2 teaspoon Salt
3 tablespoon Butter
1 tablespoon Freshly ground black pepper
3 tablespoon Olive oil
1 tablespoon Chopped parsley
1 lb Imported Italian spaghetti
4 Eggs (whisked with cheese)

Directions

1
Bring a large pot of generously salted water to a boil.
2
Add the spaghetti and cook until al dente according to package directions.
3
Reserve 1 cup of the starchy pasta water before draining the pasta.
4
While the pasta cooks, heat olive oil and butter in a large skillet over medium heat.
5
Add the pancetta and dried red chile to the skillet.
6
Cook the pancetta until it is crispy and the fat has rendered, about 5-7 minutes.
7
In a separate bowl, whisk together the eggs, grated pecorino, and freshly ground black pepper.
8
Remove the skillet from the heat and let it cool for one minute.
9
Add the drained hot pasta to the skillet with the pancetta and toss to coat.
10
Pour the egg and cheese mixture over the pasta, tossing continuously and adding reserved pasta water a splash at a time until a creamy sauce forms.
11
Season with salt if needed and garnish with chopped parsley before serving immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 478.2kcal

% Daily Value *
Total Fat 29.6g46%
Saturated Fat 12.8g64%
Cholesterol 50.6mg17%
Sodium 536.6mg23%
Total Carbohydrate 40.1g14%
Dietary Fiber 1.2g5%
Sugars 26.2g
Protein 13.3g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not add cream; authentic carbonara relies on the emulsion of egg yolks, cheese, and pasta water for its creamy texture.

Ensure the skillet is off the heat or very cool when adding the egg mixture to prevent the eggs from scrambling.

If using guanciale instead of pancetta, render it slowly over low heat until crisp.

Serve immediately as the sauce will continue to thicken as it cools.

Keywords: rigatoni, carbonara, italian, pasta, pancetta, pecorino, eggs, creamy, quick, dinner, comfort food, roman

Read it online: https://www.chefs-mate.com/recipe/rigatoni-alla-carbonara/