What is in rigatoni carbonara?

Just four ingredients: pasta (rigatoni in our case), guanciale or pancetta, Pecorino Romano cheese, and eggs. That's it. No cream, no garlic, no peas – just pure, simple perfection.

What is carbonara sauce made of?

It's not really a "sauce" in the traditional sense – it's more like a hot custard made from eggs, cheese, and pasta water. The magic happens when the hot pasta water slowly cooks the eggs while you toss everything together.

They might look pretty similar, but rigatoni and penne aren't exactly the same. Rigatoni is a bit bigger, has ridges, and straight edges—it’s basically built to hold onto thick, creamy sauces like carbonara. Penne is smaller and usually cut at an angle, so it doesn’t catch the sauce quite as well. That said, if penne is what you’ve got in the pantry, go for it—it’ll still be tasty. But if you’re aiming for that rich, cozy, full-on carbonara experience, rigatoni’s your best bet.

What are the 4 ingredients in carbonara?

Pasta, guanciale (or pancetta), Pecorino Romano cheese, and eggs. Some people count black pepper as a fifth ingredient, but I'm not that pedantic. (Okay, maybe I am a little.)

Carbonara is a Roman pasta dish that's basically the perfect marriage of eggs, cheese, and pork. The name might come from "carbonaro" (charcoal burner), but honestly, nobody knows for sure. What we do know is that it's delicious.

Is carbonara just alfredo sauce?

Deep breath. No. No, it is not. Alfredo is butter and Parmesan cream sauce. Carbonara is eggs and cheese with no cream at all. They're completely different dishes, and mixing them up is like confusing pizza with flatbread. Similar concept, totally different execution.

What is the golden rule of cooking a carbonara?

Temperature control! The pan should be warm, not hot, when you add the egg mixture. You want to cook the eggs gently with the residual heat and pasta water, not scramble them into oblivion.

Easy Rigatoni Carbonara Recipe - Perfect Creamy Pasta

Description

Authentic Italian rigatoni carbonara made with just four ingredients – eggs, cheese, guanciale, and pasta. This creamy, silky sauce coats every ridge of the rigatoni perfectly.

Ingredients

1 lb rigatoni pasta

6 oz guanciale or pancetta, diced

4 large egg yolks plus 1 whole egg

1 cup freshly grated Pecorino Romano

Freshly cracked black pepper

Salt for pasta water

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Instructions

Render diced guanciale in cold pan over medium-low heat until crispy
Cook rigatoni in salted water until just al dente, reserve pasta water
Whisk egg yolks, whole egg, Pecorino Romano, and black pepper in bowl
Remove pan from heat, add drained pasta to guanciale
Slowly add egg mixture while tossing, adding pasta water as needed
Toss until creamy sauce forms, serve immediately

Notes

Use room temperature eggs for easier mixing
Save pasta water before draining – you’ll need it for the sauce
The pan should be warm, not hot, when adding egg mixture
Don’t add cream – authentic carbonara doesn’t use it

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Mediterranean Dinner Recipes
Method: Stovetop
Cuisine: Mediterranean/Italian

Nutrition

Serving Size: 1 cup
Calories: 675 kcal
Sugar: 2g
Sodium: 450mg
Fat: 35g
Saturated Fat: 15g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 3g
Protein: 25g
Cholesterol: 285mg