Rigatoni carbonara

We took a deep dive into traditional carbonara, tracing it back to its roots as a peasant dish made with pantry ingredients, and re-considered every factor.

Star chef Andrew Zimmern's pasta carbonara recipe pairs rigatoni with a rich and flavorful carbonara sauce with guanciale or pancetta and Parmesan cheese.

By Roman Friend Giulio Caperchi. Enjoy this traditional recipe on our tour of Lazio and of other regions, or try it at home! Giulio gave us this recipe directly from the cookbook his family has been using for this traditional dish in Rome.

This yolk-heavy carbonara is beyond creamy—without cream!—with a heady mix of peppercorns (you can substitute black pepper for all and it's still great). It's unlike any clumpy carbonaras you've had. It's a pasta worth mastering.

Slice bacon into small pieces and sauté in large pan until lightly browned; set aside. Place pasta into a large pot of boiling salted water and cook…

Made with premium pancetta, known for its deep, salty intensity, our carbonara sauce also contains egg yolk, freshly ground black pepper and decadent Parmigiano Reggiano. We also add cream, which although a contentious issue, we believe it’s what makes our carbonara that extra bit, well, creamy. And who could resist such temptation?

Find the Best Carbonara in Rome and Learn What Makes an Authentic Roman Carbonara (+ Recipe to Try at Home)

Rigatoni alla Carbonara is a traditional Roman pasta dish prepared with pancetta, eggs, cream, cheese, and fresh black pepper. This creamy, dreamy, silky smooth pasta packs a punch of flavor in every bite – imagine crispy pancetta smothered in cheesy, peppery cream sauce nestled inside each forkful of rigatoni. Need I say more?

A simple and easy Authentic Carbonara Pasta Recipe. One pan homemade pasta sauce with bacon, eggs, Parmesan cheese, and peas.