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mezzi rigatoni carbonara with guanciale pecorino and black pepper
matthewcutolo

Pasta Carbonara

Mezzi Rigatoni alla Carbonara is a traditional Roman pasta made with guanciale, egg yolks, Pecorino Romano, and black pepper. This authentic recipe creates a rich, silky sauce without cream using classic Italian technique.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • ½ lb mezzi rigatoni
  • 4 oz guanciale cut into small strips
  • 5 egg yolks
  • ¾ cup Pecorino Romano finely grated, plus more to finish
  • Freshly ground black pepper q.b.
  • salt for pasta water

Method
 

  1. 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.
  2. Remove the guanciale with a slotted spoon and set aside.
  3. Reserve the rendered fat — set aside about half for the egg mixture and leave the rest in the pan.
  4. 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.
  5. 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.
  6. 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.
  7. Turn off the heat.
  8. 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.
  9. Adjust the consistency with more pasta water as needed.
  10. Plate the pasta and finish with the remaining guanciale, extra Pecorino Romano, and freshly cracked black pepper.