Carbonara Recipe

Cooking Instructions

1. 1

   Cook the Pasta

   In a large pot of boiling salted water, add the rigatoni pasta. Cook according to package instructions until al dente, usually about 10-12 minutes. Reserve about 1 cup of pasta water before draining.

2. 2

   Prepare the Pancetta

   While the pasta is cooking, chop the pancetta into small cubes. In a large skillet over medium heat, add the pancetta and cook until crispy, about 5-7 minutes. Remove from heat and set aside.

3. 3

   Mix the Eggs and Cheese

   In a mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, and cracked black pepper until well combined. Set aside.

4. 4

   Combine Pasta and Pancetta

   Once the pasta is cooked and drained, add it to the skillet with the pancetta. Toss to combine and let it cool for about a minute to avoid scrambling the eggs in the next step.

5. 5

   Add the Egg Mixture

   Slowly pour the egg and cheese mixture over the pasta, stirring quickly to ensure the eggs create a creamy sauce without scrambling. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

6. 6

   Serve

   Serve immediately with additional grated Pecorino Romano cheese and more cracked black pepper on top, if desired.