Pasta Carbonara – a delicious recipe with pancetta, Salt, rigatoni, egg yolks, egg, freshly grated Pecorino Romano cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
In a small skillet, cook the guanciale over moderately low heat, stirring occasionally, until the fat is rendered and the meat is tender, about 15 minutes.
2
Let cool slightly.
3
Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente.
4
Drain, reserving 1 cup of the cooking water.
5
In a large bowl, whisk the egg yolks and egg with the guanciale and the rendered fat.
6
Add the pasta, 1/4 cup of the reserved pasta water and 2/3 cup of the cheese to the egg mixture and toss until creamy, about 1 minute; add more reserved cooking water if necessary.
7
Add the crushed red pepper and season with salt and pepper.
8
Serve in shallow bowls, sprinkled with the remaining cheese.
328
kcal
Calories
24
g
Fat
2
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 ounces guanciale or pancetta, cut into 1/4-inch dice, Salt, 1 pound rigatoni, 5 large egg yolks, and more.
Yes, Pasta Carbonara falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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