The Rigatoni alla Carbonara is a popular dish belonging to traditional Roman cuisine. It is prepared with strong-flavored ingredients, such as guanciale, pepper, and pecorino romano. The creaminess of the dish is given by eggs and grated pecorino whisked together and added to the sauce off the heat. Over the years, this recipe has been altered by changing the type of pasta and becoming vegetarian and more. Traditionally, the most used pasta are spaghetti and rigatoni. I prepare both Spaghetti and Rigatoni alla Carbonara following the traditional recipe.
Updated Recipe
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Lazio
- Seasonality: All seasons
- Energy 791.95 (Kcal)
- Carbohydrates 58.16 (g) of which sugars 1.76 (g)
- Proteins 25.91 (g)
- Fat 51.65 (g) of which saturated 20.75 (g)of which unsaturated 25.69 (g)
- Fibers 1.36 (g)
- Sodium 1,414.54 (mg)
Indicative values for a portion of 249 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.64 oz rigatoni
- 2 egg yolks
- 1 egg
- 3.53 oz guanciale
- 1.76 oz pecorino romano
- to taste black peppercorns (ground)
Tools
- Food scale
- Cutting board
- Frying pan
- Hand whisk
- Bowl
Steps
Bring a pot of water to a boil, and once boiling, salt it and add the pasta. In a pan, sauté the guanciale cut into strips on low heat. Do not use oil; let it soften in its own fat. Turn off the heat, drain, and keep warm in a bowl.
Separately, in a bowl over a bain-marie, crack the eggs and whisk them. Add the grated pecorino, ground pepper, and continue whisking. Once the pasta is al dente, use a slotted spoon to drain it and place it in the bowl off the heat. Mix to flavor and add a few tablespoons of (warm) pasta cooking water if needed. Do these steps quickly to prevent it from drying out too much. Do not add salt. Mix and serve the Rigatoni alla Carbonara.
