When a trip is out of reach, but you’re craving authentic cuisine from all around the world, making it fresh and homemade is the delicious, realistic answer. The taste of Italy’s Best Carbonara immediately takes you to a quaint little table found down a cobblestone street. Al dente rigatoni is delicately but generously combined with savory pancetta and the always-perfect parmesan to quench your urge for great, genuine Italian food. Italy’s Best Carbonara will quickly transport your taste buds to the flavor adventure they were after. Buono!
Ingredients
- 6 quarts water
- 3 tablespoons kosher salt, plus more, to taste
- 1 pound rigatoni
- 4 large egg yolks, plus 2 large eggs
- 2 ounces parmesan or Pecorino Romano cheese, finely grated, divided
- black pepper, to taste
- 2 tablespoons extra-virgin olive oil
- 4 ounces pancetta, cubed
- chives, to taste, chopped, for garnish
Directions
Step 1 –In a large pot over high heat, add the water and heat until it starts to steam.
Step 2 –Add 3 tablespoons of the salt to the steaming water and cover the pot with a lid until it starts to boil.
Step 3 –Add the rigatoni to the boiling water and cook for 2 minutes less than al dente, according to the package directions.
Step 4 –Use a heatproof measuring cup to scoop out 1 3/4 cups of the pasta water. Drain the remaining water.
Step 5 –While the rigatoni is cooking, in a medium bowl, whisk the egg yolks and the whole eggs until no streaks remain.
Step 6 –Stir 1 1/2 ounces of the grated cheese and the pepper into the egg mixture. Set it aside.
Step 7 –In a large Dutch oven over medium heat, heat the olive oil.
Step 8 –Add the pancetta to the oil and cook, stirring occasionally, until they are crisp around the edges, about 7-10 minutes.
Step 9 –Transfer the Dutch oven from the heat and pour the pancetta into a small bowl.
Step 10 –Discard all but 3 tablespoons of the fat from the Dutch oven.
Step 11 –Add 1 cup of the reserved pasta water to the fat and bring to a boil over medium-high heat.
Step 12 –Pour the almost-cooked rigatoni into the water mixture.
Step 13 –Cook the pasta, stirring constantly and vigorously, until it is al dente and the water has reduced by about half, about 2 minutes.
Step 14 –Transfer the Dutch oven from the heat.
Step 15 –Whisk 1/4 cup of the reserved pasta water into the egg mixture.
Step 16 –Slowly pour the egg mixture into the pasta mixture, stirring constantly, until the cheese has melted and the eggs have thickened to form a glossy sauce.
Step 17 –Season the pasta mixture with the extra salt and stir to combine.
Step 18 –Thin the sauce with the remaining pasta water, adding 1 tablespoon at a time, until it is the consistency of heavy cream.
Step 19 –Mix the cooked pancetta into the pasta mixture.
Step 20 –Serve the carbonara sprinkled with the chives and the remaining cheese.
