Carbonara rigatoni

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.

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?

Pasta and pizza are generally easy and cheap dishes to make at home. You can change up the sauces and the toppings to fit your taste.

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.

A signature dish here at Pasta Evangelists, our pasta carbonara recipe is simple, comforting and incredibly indulgent. Fork at the ready...

Carbonara Pasta , This carbonara recipe is a quick and cozy dish that's perfect for any weeknight dinner. The creamy sauce, crispy beef bacon, and tender pasta come