There’s nothing quite like a creamy, indulgent plate of carbonara.
This rigatoni carbonara recipe is rich, comforting, and full of authentic flavor thanks to guanciale, Pecorino Romano, and freshly cracked black pepper.
Simple ingredients come together to create something extraordinary.
Why You’ll Love This Recipe
The sauce is creamy without using cream—just eggs, cheese, and technique.
Guanciale brings a salty, savory depth that makes this dish unforgettable.
Rigatoni holds the sauce beautifully, giving every bite rich flavor.
It’s quick to make, perfect for a weeknight dinner yet elegant enough for guests.
What You’ll Need (Ingredient Highlights)
Rigatoni provides the perfect shape to catch the sauce and bits of guanciale.
Guanciale (or pancetta/bacon) adds savory richness and crisp texture.
Eggs are the base of the creamy sauce without cream.
Pecorino Romano cheese delivers sharp, tangy flavor.
Black pepper ties everything together with a warm kick.
Pro Tips Before You Start
Cook pasta until al dente so it holds up when tossed in the sauce.
Reserve a little pasta water to adjust the sauce consistency if needed.
Whisk the egg mixture thoroughly so the sauce is smooth and lump-free.
Turn off the heat before adding the egg mixture to avoid scrambling.
How to Make Rigatoni Carbonara
Step 1 – Boil pasta
Bring a pot of water to a boil. Cook rigatoni until al dente.
Reserve a small cup of pasta water.
Step 2 – Cook guanciale
Cut guanciale into cubes. Cook in a cold skillet over medium heat until crispy.
Remove with a slotted spoon, leaving fat in the pan.
Step 3 – Make the sauce
Whisk eggs, Pecorino Romano, and black pepper in a bowl until smooth and creamy.
Step 4 – Combine pasta and fat
Drain pasta and add to the skillet with guanciale fat.
Toss briefly over medium heat.
Step 5 – Add sauce
Turn off heat. Add egg mixture and toss quickly to coat pasta without scrambling eggs.
Step 6 – Finish and serve
Return guanciale to skillet. Toss again.
Serve immediately with extra cheese and black pepper.
What to Serve Them With
Pair with a simple green salad dressed with olive oil and lemon.
Serve alongside crusty bread to soak up any extra sauce.
Enjoy with a glass of crisp white wine like Pinot Grigio.
Variations / Substitutions
Use pancetta or bacon if guanciale is unavailable.
Try spaghetti, bucatini, or fettuccine instead of rigatoni.
Add a sprinkle of Parmesan if you prefer a milder cheese flavor.
Storage & Leftovers
Carbonara is best eaten fresh.
If storing, refrigerate leftovers in an airtight container for up to 1 day.
Reheat gently in a skillet with a splash of water; avoid the microwave.
FAQs
Can I make carbonara without guanciale?
Yes, pancetta or bacon works as substitutes.
Why don’t you use cream in carbonara?
Authentic carbonara relies on eggs and cheese for creaminess, not cream.
Can I use Parmesan instead of Pecorino Romano?
Yes, though Pecorino adds a sharper flavor.
How do I keep the eggs from scrambling?
Turn off the heat before adding the egg mixture and toss quickly.
Can I make this dish ahead of time?
No, carbonara is best served immediately.
What type of pasta works best?
Rigatoni, spaghetti, or bucatini all hold the sauce well.
How salty is carbonara?
Guanciale and Pecorino are naturally salty, so taste before adding extra salt.
Can I make this dish vegetarian?
You can omit guanciale, but the flavor will be less traditional.
Why is my sauce too thick?
Add reserved pasta water a little at a time to loosen it.
Can I reheat leftovers?
Yes, but reheat gently with a splash of water to avoid drying out.
Final Thoughts
Rigatoni carbonara is a timeless Italian classic that proves simple ingredients can create extraordinary flavor.
Creamy, savory, and comforting, it’s a dish you’ll crave again and again.
