Recipes Pasta Carbonara 5.0 (5,890) Add your rating & review Chewy rigatoni stands up perfectly to this supremely rich and flavorful carbonara. By Andrew Zimmern Andrew Zimmern Andrew Zimmern is an Emmy-winning and James Beard Award-winning TV personality, chef, writer, and social justice advocate. Food & Wine's Editorial Guidelines Updated on January 29, 2023 Print Rate It Share Share Tweet Pin Email Photo: © Madeleine Hill Total Time: 25 mins Yield: 4 servings Ingredients 6 ounces guanciale or pancetta, cut into 1/4-inch dice Kosher salt 1 pound rigatoni 5 large egg yolks 1 large egg 1 cup freshly grated Pecorino Romano cheese, divided 3/4 teaspoon crushed red pepper Freshly ground black pepper Directions 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. Let cool slightly. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1 cup of the cooking water. In a large bowl, whisk the egg yolks and egg with the guanciale and the rendered fat. 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. Add the crushed red pepper and season with salt and pepper. Serve in shallow bowls, sprinkled with the remaining cheese. Rate it Print