Pasta Carbonara


Chewy rigatoni stands up perfectly to this supremely rich and flavorful carbonara.

Pasta Carbonara
Photo: © Madeleine Hill
Total Time:
25 mins
4 servings


  • 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


  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. Let cool slightly.

  2. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1 cup of the cooking water.

  3. 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.

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