Barilla® Collezione Rigatoni alla Carbonara

  • 489
  • 20g
    total fat
  • 58g
    total carbohydrate
  • 18g
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  • Prep
  • Cook
  • Skill


Ingredients for 6 people

  • 1 box Barilla® Collezione Rigatoni
  • 1 tablespoon extra virgin olive oil
  • 5 ounces pancetta, diced
  • 5 egg yolks
  • 1/3 cup Romano cheese, grated
  • 1/3 cup Parmigiano-Reggiano cheese, grated
  • Salt and freshly ground pepper to taste


  1. 1
    Bring a large pot of water to a boil.
  2. 2
    Meanwhile in a skillet render pancetta on medium-high heat with oil.
  3. 3
    In a separate bowl mix yolks to cheeses, season with salt and pepper.
  4. 4
    Cook pasta according to package directions, drain while reserving 1/3 cup of cooking water, and toss pasta with pancetta.
  5. 5
    Stir in yolks mixture making sure they don’t get scrambled; adding cooking water for desired consistency. Serve immediately.

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