Rigatoni Carbonara Made Easy

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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!

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Time

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

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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.

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

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

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

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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.

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

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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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Rigatoni Carbonara Made Easy

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!

Time

20 minutes

Makes

Difficulty

4 Servings

Easy