Rigatoni Carbonara With Pancetta

This pancetta carbonara swaps spaghetti for mezze rigatoni, whose ridges and wide tubes catch the glossy egg-and-Parmesan sauce—and plenty of crispy pork. Six yolks make the sauce especially rich, while black pepper keeps everything in check.As the pancetta cooks, its savory, aromatic drippings become the backbone of the dish, while a generous amount of freshly ground black pepper keeps the richness in check. The key is timing. The eggs and cheese are whisked together off heat, then gently tossed with hot pasta until silky and emulsified, never scrambled. Traditionalists can swap pancetta for guanciale or Parmesan for Pecorino Romano, but the result remains the same: a spare but luxurious, deeply satisfying pasta carbonara that’s ready in about 25 minutes.FAQs for pancetta carbonaraPancetta vs. guanciale: What’s the difference?Guanciale is cured pork jowl and the traditional choice for carbonara; it has a richer, more assertive flavor and a softer, fattier texture. Pancetta is cured pork belly, milder in flavor, and easier to find in many grocery stores. Both work well here, though pancetta gives this version a distinct character. Want a version without pork? Try mushroom carbonara.Pancetta Tessa, 8-oz. pieceCan I make this with other pasta shapes?Yes. Mezze rigatoni is especially good because the ridges and wide tubes catch the sauce and bits of pancetta, but other medium shapes like rigatoni, cavatappi, pipe rigate, or conchiglie will work too. Want to use long pasta? Look to Spaghetti Carbonara.Why does this carbonara use so many egg yolks?The extra yolks make the sauce especially rich and silky. This recipe uses six yolks plus one whole egg, which gives the sauce plenty of body while helping it cling to the pasta without tasting heavy.Can I use Pecorino instead of Parmesan?Absolutely. Pecorino Romano is sharper, saltier, and more traditional in carbonara; Parmesan is nuttier and milder. You can use Pecorino in place of the Parmesan here, or combine the two.How do I keep this carbonara sauce from scrambling?Temper the egg mixture with warm pasta water, then cook the pasta and sauce over low heat, stirring constantly. Gentle heat and steady motion help the eggs thicken into a glossy sauce rather than scramble.