Rigatoni alla Carbonara

Rigatoni alla Carbonara is a traditional Roman pasta dish prepared with pancetta, eggs, cream, cheese, and fresh black pepper. This creamy, dreamy, silky smooth pasta packs a punch of flavor in every bite – imagine crispy pancetta smothered in cheesy, peppery cream sauce nestled inside each forkful of rigatoni. Need I say more?
4.34 from 3 votes
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Course Evening
Cuisine Italian


  • 1 tbsp Unsalted Butter
  • 8 oz Pancetta (or Bacon), diced
  • 1 tbsp Half & Half
  • 1 tbsp Unsalted Butter
  • 1 ½ cups Half & Half
  • ¾ cup Parmesan, shredded
  • TYL* Black Pepper, *to your liking
  • 3 Egg Yolks (Extra-Large)
  • 3 Whole Eggs (Extra-Large)
  • ¼ cup Fresh Parsley, chopped
  • 1 tbsp Salt
  • 1 lb Rigatoni
(P.S. Use this as a checklist!)


    • Dice and brown pancetta. Bring 5-6 qt. water to boil. Dice pancetta into 1/4 in. cubes. Add 1 tbsp. butter and pancetta to skillet over medium heat and brown for 5 min. until crispy, stirring every min. When pancetta starts to brown and sizzle, add 1 tbsp. half & half to absorb some of the fat (we love tricks!). Remove from heat and transfer to bowl.
    • Prepare creamy carbonara sauce. Add 1 tbsp. salt and rigatoni to boiling water and cook until al dente. Reuse skillet to combine butter and half & half and bring to a simmer, about 2-3 min. Add parmesan (only 1/2 cup) and pepper (to your liking!) and let simmer for 1 min. more until thickened, while stirring. Remove sauce from heat and chop parsley.
    • May the fork be with you. Just before pasta is done, add eggs and egg yolks to carbonara sauce and – whisk like you’ve never whisked before! Strain rigatoni and quickly mix (you’ve got this!) with carbonara sauce, followed by pancetta and remaining 1/4 cup parmesan. Serve right away with a sprinkle of parsley, parmesan, and cracked pepper. (P.S., don’t be alarmed by silence at the dinner table—the deliciousness may have your guests speechless!)

    Notes & Tips

    • No scrambled eggs allowed!  So, I imagine that pasta and scrambled eggs doesn’t appeal to you. Me either! To avoid this pasta catastrophe, serve this dish immediately to enjoy the warm, creamy, bacon-y carbonara goodness. If you need to reheat for round two (since leftovers are doubtful): boil a few tbsp. water in a skillet, reduce heat to low, add leftover rigatoni carbonara, and stir until warm. The microwave is off limits!


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    The New York Prost
    The New York Prost
    1 year ago

    Need to make this immediately !!! Mouth is watering


    to over the spoon!

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