Delicious Rigatoni Alla Carbonara – Under 30 Minutes Pasta Recipe
This post for the rigatoni alla carbonara recipe was initially published on the 13th of June, 2025.
We have been writing about pasta for ages and it’s surely something that brings us together as sisters. And if you ask both of us what our favourite pasta top five is, rigatoni alla carbonara will always feature!
And I am talking about the real carbonara deal, not the one that people love to call it around the world with ham, scrambled eggs and cream (please! Show some respect for this easy but so delicious pasta recipe!), but we will get more into it after.
The amazing thing about carbonara pasta is that it fits almost any pasta shape, in my opinion, from spaghetti to rigatoni, mezze maniche penne and more. And if you always wondered how to make pasta from scratch at home, we have got you covered!
We wrote a whole pasta ebook to take you step by step from being confused with 7 google tabs open to find the perfect pasta recipe, to clear and relaxed making homemade pasta like a true Italian nonna! So let’s dive in and learn how to make this rigatoni alla carbonara recipe!
What is carbonara?
Let’s start off with a bit of back story, because all the best love stories have one, and this is no exception. Carbonara pasta is a popular dish (a modern addition to the local cusine) from the Lazio region, even if similar versions of this pasta are very popular all throughout the peninsula.
Imagine a hot pasta tossed in a creamy mixture of raw beaten yolks, fresh pecorino cheese adn pepper, topped with crispy guanciale, DREAM!
Its origin story is still very murky, and in terms of name, we can only see an appearance of it just after WWII and officially in 1950 on La Stampa. There are a few different versions of how this pasta was born:
- some say it comes from the word ‘carbonaro’ and that this pasta took its name as a popular dish made from charcoal workers;
- other stories point back to the end of WWII, when American soldiers where in the country just after the Liberation and they missed their beloved bacon and eggs, so local chefs worked with what they had available – guanciale, eggs and pecorino – and created this iconic dish.
But no matter the murky origins, rigatoni alla carbonara has been an icon dish that is popular not only in Italy but also in the rest of the world!
What ingredients do I need to make rigatoni alla carbonara?
The rigatoni alla carbonara ingredients are:
- egg yolks – traditionally, this is what it’s used, because it will give a richer, silky and creamier sauce for your carbonara. Some recipes call for a mix of yolk and white, but we go for the traditional way for a silky cream;
- guanciale – thanks to its fat, it melts well (no need for oil!) and will give your rigatoni alla carbonara a crunchy bite as well as an amazing flavour;
- pecorino romano cheese – this will give your yolk and pepper mix even more depth and for good measure, you can grate some more on top when you are ready to serve;
- pepper – better if freshly ground, this will really help enhance and put together the ingredients for the sauce;
- rigatoni – make sure to follow the instructions on the packet to get that perfect al dente pasta;
- pasta water – or golden water as they call it, this is full of starch and will help your sauce keep creamy!
How do I make rigatoni alla carbonara?
Start by cutting your guanciale stagionato into small strips and then heat a large pan over medium heat (NO oil!). Add the guanciale and cook until it gets crispy and golden, about 5-7 minutes. Make sure to keep checking it and turning it when needed with a wooden spatula. When the guanciale is ready, remove it from the heat and set it aside on a plate, but keep the fat in the pan for later use.
In the meantime, bring a large pot of salted water to a boil and cook your rigatoni pasta al dente. Follow what your package instruction says as it differs from other brands. Make sure to reserve a cup of pasta water and then when ready drain your pasta.
Now onto the carbonara sauce, in a bowl whisk together the egg yolks, the grated pecorino romano and black pepper (you can start with 1/2 tsp and then add more to taste) until smooth. Gradually add a few tablespoons of pasta water to the mix and whisk quickly to temper the eggs and create a creamy consistency.
Add the drained rigatoni to the pan with the guanciale fat on low heat. Toss the pasta to coat it in the fat. Remove from heat and quickly min in the egg and cheese mixture, stirring continuously to create a silky sauce. If needed, add a little pasta water (still a tablespoon at the time).
Serve immediately with more pecorino romano on top and a sprinkle of black pepper or more crispy guanciale. Serve hot and enjoy your rigatoni alla carbonara (the real deal!).
Can carbonara be cooked using types of pasta other than spaghetti?
Absolutely! Carbonara pasta is usually served with spaghetti but in our opinion, it fits almost any pasta shape, hence this delicious rigatoni alla carbonara recipe! Among the many you should try it with:
- spaghetti,tonnarelli, linguine, bucatini, fettuccine, tagliatelle – any long pasta can hold well the sauce according to tradition;
- rigatoni, mezze maniche – ridged short pasta holds the sauce even better in our opinion;
- malloreddus – while this is not traditional at all, I think that this combo really brings out a whole new level to carbonara pasta.
What are the common mistakes to avoid while making rigatoni alla carbonara?
There are many mistakes that people all around the world make with rigatoni alla carbonara, and tehre’s some that are really not in for a traditional carbonara:
- cream – there is absolutely no trace of cream in any carbonara recipe, at least not italian, res assured! Should we mention the viral french version with creme fraiche?i mean you do you, but no carbonara needs cream, the creaminess of the sauce comes from the eggs and cheese, not cream;
- butter – again, the creaminess of the sauce comes from the raw eggs and pecorino romano mixture + golden water (aka pasta water);
- skipping the pepper – from someone that doesn’t love ground pepper, I know, you might be tempted to skip it, but I can assure you that this adds so much to this pasta recipe;
- bacon or ham – the real deal calls for guanciale because it’s fatty, flavourful and melts beautifully when heated up. If guanciale is not available, pancetta can make a good enough substitute but nothing else!
- scrambled eggs – now that luscious sauce you see in movies? Yes, that’s not random, so instead of dumping your raw eggs and cheese mixture as soon as the pasta is out, make sure to mix them in another bowl with pepper. And then add to the drained pasta (make sure NOT WHILE ON THE COOKER, you will get scrambled eggs!), making sure to add some pasta water to get that luscious texture;
- cheese – the recipe calls for pecorino romano and freshly grated one at that, becasue already grated cheese can ruin the texture as it contains anti-caking agents. While fresh one will have not only the best texture but also a better flavour, adding depth to your pasta;
- overcooking pasta – these rigatoni alla carbonara really need to be AL DENTE to make everything work, overcooking your pasta will only make it softer and lose its texture;
- peas – no peas were harmed in this phrase, but really? Don’t add stuff and call it carbonara!
Rigatoni Alla Carbonara
Ingredients
- 400 g rigatoni pasta
- 250 g guanciale stagionato cut into small strips
- 100 g Pecorino Romano finely grated
- 5 egg yolks
- Freshly ground black pepper to taste
- Salt to taste
Instructions
- Start by cutting your guanciale into small strips and then heat a large pan over medium heat. Add the guanciale and cook until it gets crispy and golden, about 5-7 minutes. No need for oil as the guanciale will release fat itself. Make sure to keep checking it and turning it when needed with a wooden spatula.
- When the guanciale is ready, remove it from the heat and set it aside.
- Bring a large pot of salted water to a boil and cook your rigatoni pasta al dente. Follow what your package instruction says as it differs from other brands. Make sure to reserve a cup of pasta water and then when ready drain your pasta.
- In a bowl whisk together the egg yolks, the grated pecorino romano and black pepper (you can start with 1/2 tsp and then add more to taste) until smooth.
- Gradually add a few tablespoons of pasta water to the mix and whisk quickly to temper the eggs and create a creamy consistency.
- Add the drained rigatoni to the pan with the guanciale, then toss the pasta to coat it in the fat and guanciale.
- Quickly mix in the egg and cheese mixture, stirring continuously to create a silky sauce. If needed, add a little pasta water (still a tablespoon at the time).
- Serve immediately with more pecorino romano on top and a sprinkle of black pepper or more crispy guanciale.
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