Pasta Carbonara

Name: Pasta Carbonara
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 400 g Rigatoni pasta; 30 g Extra virgin olive oil; 120 g Pancetta; 2 g Red pepper flakes, crushed; 10 g Garlic cloves; 120 g Dry white wine; 60 g Romano cheese; 8 g Flat leaf parsley; 4 Egg yolks; 10 g Salt; 4 g Black pepper

Pasta Carbonara · ready in 25 min · 4 servings · 620 kcal per serving · medium · 11 ingredients

This classic Roman pasta is silky, savory, and deeply comforting, with al dente rigatoni coated in a rich egg sauce, crisp pancetta, sharp cheese, and a gentle kick of heat.

Prep: 10 min
Cook: 15 min
Total: 25 min
Serves: 4
kcal: 620
Difficulty: medium

Italian Main dishes Quick (30 min or less)High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

400 gRigatoni pasta
30 gExtra virgin olive oil
120 gPancetta
2 gRed pepper flakes, crushed
10 gGarlic cloves
120 gDry white wine
60 gRomano cheese
8 gFlat leaf parsley
4Egg yolks
10 gSalt
4 gBlack pepper

Equipment

stovetop, colander, ladle, large pot, measuring spoons, mixing bowl, skillet, tongs, whisk, wooden spoon

Instructions

Prep and boil
Gather all ingredients, a large pot, and a wide skillet, then bring salted water to a rolling boil and add the rigatoni pasta. · 8 min
What to look for: water at a rolling boil
Render pancetta
Heat the skillet over medium heat, add extra virgin olive oil and pancetta, then cook until browned, adding red pepper flakes, garlic, and white wine to deglaze. · 5 min
When it is done: pancetta crisped and opaque; safe to eat at 63°C / 145°F
Temper egg yolks
Whisk egg yolks in a bowl, then slowly whisk in a ladle of hot pasta cooking water to warm the yolks without scrambling. · 3 min
What to look for: smooth, pale yellow mixture
Combine pasta
Drain the rigatoni pasta and add it to the skillet, then pour in the tempered egg mixture and toss quickly to coat without cooking the eggs. · 2 min
What to look for: pasta glossy and evenly coated
Finish and serve
Remove from heat, add Romano cheese, salt, and black pepper, toss until thickened, then garnish with flat leaf parsley and serve immediately. · 2 min
What to look for: sauce thick and clinging to pasta

Nutrition (per serving)

kcal	620
Protein	26 g
Carbohydrates	58 g
of which sugars	2 g
Fat	32 g
of which saturated	11 g
Fibre	3 g
Sodium	940 mg

Nutri-ScoreD

Allergens

Contains: gluten, eggs, milk

Storage and reheating

Fridge: up to 2 days
Freezer: not recommended

Ingredient substitutions

Rigatoni pasta

penne rigate: Choose a tube pasta to hold the sauce.
gluten-free rigatoni: Cook carefully to avoid mushy texture.

Extra virgin olive oil

light olive oil: Use for higher smoke point.

Pancetta

guanciale: Traditional Roman choice with deeper pork flavor.
bacon: Drain excess fat to avoid overpowering smoke.

Red pepper flakes

black pepper: Carbonara traditionally uses black pepper.

Garlic cloves

shallot: Cook gently to avoid sweetness overpowering.

Dry white wine

chicken stock: Use low sodium stock to control salt.