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A day at the Italian table, from the bar at dawn to dessert at dusk. Start with a cornetto or a slice of crostata, graze through antipasti from Rome's supplì to Liguria's focaccia di Recco. Then eat the proper way: a primo of carbonara, cacio e pepe or risotto alla Milanese, followed by a secondo ossobuco, with caponata or parmigiana on the side. Finish with tiramisu, cannoli or panna cotta. The recipes are regional, the portions generous and the pace unhurried.
Carbonara
Dinner
Italian
Lazio
Rigatoni enveloped in a silky, golden sauce of egg yolks, Pecorino Romano, and crispy guanciale with an aggressive crack of black pepper. Rome's most iconic pasta, done right.
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RECIPE
Carbonara
Rigatoni enveloped in a silky, golden sauce of egg yolks, Pecorino Romano, and crispy guanciale with an aggressive crack of black pepper. Rome's most iconic pasta, done right.
Prep10 mins
Cook15 mins
Total25 mins
Servings4
Dinner
Italian
Lazio
Ingredients
- 400g rigatoni
- 200g guanciale, cut into strips
- 6 egg yolks
- 100g Pecorino Romano, finely grated
- Freshly cracked black pepper
- Salt for pasta water
Preparation
1
Cook guanciale in a cold pan over medium heat until the fat renders and the meat is crispy. Set aside off heat.
2
Whisk egg yolks with most of the Pecorino and a generous amount of black pepper to form a thick cream.
3
Cook rigatoni in well-salted water until al dente. Reserve 200ml pasta water.
4
Transfer hot pasta to the guanciale pan (off heat). Toss to coat in the rendered fat.
5
Add the egg and cheese mixture, tossing vigorously and adding splashes of pasta water to create a creamy, glossy sauce. The residual heat cooks the eggs gently — never put it back on direct heat.
6
Serve immediately with remaining Pecorino and more black pepper.
Servings and Nutrition
Number of Servings in Carbonara4
Nutrition for 1 serving (1 plate)
620Calories (kcal)
26Protein (g)
66Carbs (g)
28Fat (g)
Protein 26.0g17%
Carbs 66.0g43%
Fat 28.0g41%