Mezzi Rigatoni alla Carbonara (Authentic Roman Carbonara)
Carbonara: The True Roman Classic
Carbonara is one of the most iconic pasta dishes in Italian cooking.
Made with just guanciale, egg yolks, Pecorino Romano, black pepper, and pasta water, it’s a perfect example of how simple ingredients and proper technique come together to create something incredible.
There’s no cream, no shortcuts — just a silky, emulsified sauce built from the starch of the pasta water and the richness of the eggs and cheese.
When done right, Carbonara is creamy, glossy, and packed with flavor in every bite.
Pasta Carbonara
Ingredients
Method
- Add the guanciale to a cold pan and place over medium-low heat. Let it render slowly until golden and crispy, about 5–7 minutes.
- Remove the guanciale with a slotted spoon and set aside.
- Reserve the rendered fat — set aside about half for the egg mixture and leave the rest in the pan.
- Bring a large pot of salted water to a boil and cook the mezzi rigatoni until just shy of al dente. Reserve at least 1 cup of pasta water before draining.
- In a bowl, whisk together the egg yolks, Pecorino Romano, black pepper, and the reserved guanciale fat. Mix until smooth and creamy — thick but pourable.
- Add the drained pasta to the pan with the remaining guanciale fat over low heat. Add a splash of pasta water and toss for about 30 seconds.
- Turn off the heat.
- Add the egg mixture along with a splash of pasta water and about ⅔ of the crispy guanciale. Stir constantly until a silky, emulsified sauce forms.
- Adjust the consistency with more pasta water as needed.
- Plate the pasta and finish with the remaining guanciale, extra Pecorino Romano, and freshly cracked black pepper.
Notes
Carbonara Questions
What is authentic carbonara made with?
Traditional carbonara is made with guanciale, egg yolks, Pecorino Romano, black pepper, and pasta — no cream.
Why does carbonara sometimes scramble?
The eggs can scramble if the pan is too hot when they’re added. Removing the pan from heat prevents this.
Can you use bacon instead of guanciale?
You can, but guanciale is traditional and has a richer flavor and better texture. Pancetta would be a better alternative if available.
What pasta is best for carbonara?
Spaghetti is traditional, but mezzi rigatoni or rigatoni work well because they hold the sauce.
