Rigatoni alla Carbonara di Guanciale

Rigatoni alla Carbonara di Guanciale is a celebrated dish hailing from the heart of Italy, specifically the Lazio region, where it's cherished as a true staple of Roman cuisine. This dish showcases the rich flavors of guanciale, an Italian cured meat made from pork cheek or jowl, and is elevated by the creaminess of egg yolks and the sharpness of Pecorino Romano cheese. The combination of these ingredients creates a luscious sauce that clings beautifully to the rigatoni, making each bite a divine experience. Traditionally known as 'Pasta alla Carbonara', this dish holds significant cultural importance in Italian gastronomy, symbolizing the rustic yet sophisticated nature of Italian cooking. It is often enjoyed as a comforting meal among family and friends, celebrating the essence of Italian culinary traditions.

Time to complete

Prep

15min

Cook

30min

Wait

0 minutes

Total

45min

Ingredients (Makes 4 portions)

Pasta and Protein

  • 300 g (10.58 oz) Rigatoni Pasta
  • 1 thick Pork Italian sausage
  • 150 g (5.29 oz) Guanciale

Vegetables

  • ½ Onion, finely chopped

Tomato Base

  • 800 g (28.2 oz) Peeled tomatoes (2 x 400 g cans)

Dairy

  • Pecorino Romano cheese, to taste

Oils and Seasoning

  • 3 tbsp Extra virgin olive oil

Fresh Herbs

  • Fresh basil, to taste

Spices

  • Salt and pepper, to taste

Eggs

  • 3 free-range/organic eggs
Nutrition Information (per 100g)
  • Calories: 350
  • Fat: 17
  • Protein: 14
  • Carbohydrates: 36
  • Fiber: 2
Directions

Prepare the Tomato Base

  • 1. In a bowl, pour the canned tomatoes and gently crush them with a fork to break them down.

Prepare the Guanciale and Sausage

  • 2. Remove the skin from the guanciale, keeping the fat, and cut it into thin strips, then into bite-sized pieces.

Sauté Aromatics

  • 3. In a frying pan, heat 3 tablespoons of extra virgin olive oil over medium heat and add the finely chopped onion. Sauté for about 7 minutes, until it turns golden brown.

Cook the Meats

  • 4. Add the guanciale to the pan and cook until crispy, then incorporate the Italian sausage, breaking it into smaller pieces and stirring continuously until browned.

Combine Ingredients

  • 5. Once the sausage has turned greyish brown, add the crushed tomatoes. Season with salt and allow it to simmer on medium-low heat for 30 minutes, stirring occasionally.

Cook the Pasta

  • 6. In a large pot, bring salted water to a boil and cook the rigatoni according to package instructions, but for about 13 minutes until al dente. Reserve a mug of pasta water before draining.

Prepare the Sauce

  • 7. In a bowl, whisk together the egg yolks and Pecorino Romano until thick. Gradually mix in some reserved pasta water to create a creamy sauce.

Toss and Serve

  • 8. Add the hot rigatoni and fresh basil to the sauce, tossing until the pasta is coated and takes on a pink hue. Serve generously topped with more Pecorino and a sprinkle of black pepper.
Cookix's Secrets

Cheese Variation

  • Try using a mix of Pecorino Romano and Parmigiano-Reggiano for a nuanced flavor.

Creamy Twist

  • Incorporate a splash of cream for an extra creamy sauce.

Ingredient Quality

  • Use high-quality guanciale for the best flavor.

Pasta Cooking

  • Ensure the pasta is al dente for the perfect texture.

Spicy Kick

  • Add red pepper flakes for a spicy version of the dish.

Vegetarian Alternative

  • Replace guanciale with smoked tempeh or mushrooms for a vegetarian option.