Best Carbonara Rigatoni Recipe: A Family-Friendly Pasta Dish Ready in About 25 Minutes

If you want a fast, satisfying meal, this carbonara rigatoni hits the spot with very little effort.

Ingredients

• 400 g rigatoni
• salt, for the pasta water
• 150 g pancetta or bacon, diced
• 3 eggs plus 1 yolk
• 60 g grated Pecorino or Parmesan
• plenty of black pepper

Instructions

1. Boil the rigatoni in well-salted water until al dente. Reserve 1 cup of pasta water, then drain.
2. Crisp the pancetta in a dry pan over medium heat.
3. Whisk the eggs, cheese, and pepper together.
4. Off the heat, toss the hot pasta with the pancetta, then stir in the egg mixture with a splash of pasta water until creamy.
5. Taste, adjust the seasoning, and serve right away.

Tips

• Pull the pasta a minute early if you plan to finish it in the sauce.
• Salt the water generously. It should taste like mild seawater.

Storage

Refrigerate leftovers in an airtight container for up to 3 days and reheat with a splash of water.

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