Rigatoni alla Carbonara

Ingredients · 4 servings

• 400 gRigatoni
• 4Egg, beaten
• 160 gGuanciale, cut into small batons
• 100 gPecorino Romano, finely grated
• 6 gBlack pepper, freshly ground
• 8 gSalt
• 520 mlWater, absorbed and reserved from pasta cooking

Equipment

stovetop, large pot, mixing bowl, whisk, skillet, tongs, grater, wooden spoon, colander, measuring cup, serving bowl

Instructions

1. 1
   Prepare Station

   Gather rigatoni, eggs, guanciale, Pecorino Romano, pepper, salt, water, a pot, bowl, whisk, skillet, tongs, and grater. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Mix Egg Sauce

   Whisk eggs, grated Pecorino Romano, and black pepper in a bowl until thick and smooth, then set it near the stove. · 4 min

   What to look for: The mixture looks creamy, speckled, and slightly thick.

3. 3
   Render Guanciale

   Place guanciale in a cool skillet, heat it over medium heat, and cook until the fat melts and the cubes turn golden. · 8 min

   What to look for: The guanciale is golden at the edges with clear rendered fat in the skillet.

4. 4
   Boil Rigatoni

   Boil rigatoni in abundant salted water until just firm at the center, then reserve starchy cooking water before draining. · 12 min

   What to look for: The pasta bends slightly but keeps a firm bite in the middle.

5. 5
   Gloss Pasta

   Add drained rigatoni to the skillet away from heat and toss with guanciale fat for 1 minute until every tube glistens. · 1 min

   What to look for: The rigatoni is shiny and dotted with golden guanciale.

6. 6
   Coat With Egg

   Pour egg mixture over the hot pasta away from heat, tossing constantly and loosening with reserved water until creamy. · 2 min

   What to look for: The sauce clings smoothly to the rigatoni without visible scrambled egg.

7. 7
   Serve Immediately

   Serve rigatoni at once in warm bowls with extra black pepper from the measured amount for a glossy Roman carbonara. · 2 min

   What to look for: The pasta is creamy, glossy, and lightly peppered on top.