Joy to the food

Rigatoni Carbonara Made Easy

about this pasta

This rigatoni carbonara is so velvety and smooth. If you're craving a meal that's light on sauce but heavy on flavor this pasta is for you!

recipe quick guide


20 minutes



4 Servings


keep watching


Servings: 4

total Time: 20 min


- Rigatoni Pasta - Egg yolks - Pancetta - Pecorino - Ground black pepper

Add two tablespoons of salt to a large pot of water and bring to a boil. Cook rigatoni until it's just barely al dente.

Step 1

Cook the pancetta in a large skillet or Dutch oven on medium heat. Cook until the pancetta is golden brown and crispy.

Step 2

Separate the egg yolks and put them into a large bowl with the pepper. Then, whisk together until you have a smooth mixture.

Step 3

Remove the cooked pancetta and set aside. Then, pour the liquid fat produced from the pancetta into the yolk mixture and whisk quickly.

Step 4

Add 1/2 cup of pasta water to the pot where the pancetta was cooked. Add rigatoni to pot and cook on low heat for 3 minutes.

Step 5

Combine the hot pasta, pancetta, and egg sauce and stir to combine. Top with freshly grated pecorino and enjoy!

Step 6

To view the full Rigatoni Carbonara recipe, tricks, and tips, visit Joy to the Food by clicking on the link below!


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