What is carbonara sauce made of?

Carbonara sauce is made with tempered eggs, pecorino romano cheese, and guanciale or pancetta. It's a savory sauce known for its luxurious texture.

Are eggs raw in carbonara?

You start with raw eggs to create carbonara sauce, however as you temper the eggs and add the hot cooked pasta the eggs slowly heat and are considered to be cooked when its ready to be served.

How do you stop carbonara scrambling?

A few tips for preventing the scrambling of carbonara sauce: Make sure you only mix the sauce when the pan has been removed from the heat. Slowly adding heat (tempering the eggs with hot pasta water) to the eggs is of the most importance. Move quickly to ensure there is not a moment when the eggs can get slightly more cooked than desired.

Rigatoni Carbonara - The Pasta Twins

Name: Rigatoni Carbonara
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Cuisine: Italian
Ingredients: 12 ounces rigatoni pasta (340g); 4 ounces pancetta (113g); 4 large eggs, room temperature; 1 cup pecorino romano cheese, grated; 2 cloves garlic, minced; 1/2 teaspoon black pepper; Salt, to taste

Description

Rigatoni carbonara is the perfect choice if you’re looking for an authentic and indulgent Italian pasta recipe. We’ve tossed tender rigatoni into a flavorful, velvety sauce made with pancetta and pecorino romano for this simplified Italian dish.

Ingredients

Scale

12 ounces rigatoni pasta (340g)
4 ounces pancetta (113g)
4 large eggs, room temperature
1 cup pecorino romano cheese, grated
2 cloves garlic, minced
1/2 teaspoon black pepper
Salt, to taste

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions for al dente. Before draining, reserve about 1/2 cup pasta water (or more). Drain and set aside.
In a large skillet, cook the pancetta over medium heat until crispy. Transfer the cooked pancetta to a cutting board and roughly chop it. Set aside.
In a mixing bowl, whisk together the eggs, grated Parmesan cheese, and black pepper until well combined.
In the same skillet used to cook the pancetta, sauté the garlic for about 30 seconds (or until fragrant). Remove from heat and set aside.
Slowly stream the heated pasta water into the eggs, whisking continuously to temper them. Then, slowly whisk in the sautéd garlic and any remaining oils from cooking the pancetta.
Return the pasta to the pot and slowly stir in the sauce over low heat. Continue to cook, stirring continuously until the sauce thickens.
Adjust the seasoning with salt and pepper before serving.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Rigatoni
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size:
Calories: 295
Sugar: 1.5 g
Sodium: 300.5 mg
Fat: 11.3 g
Saturated Fat: 4.5 g
Carbohydrates: 32.8 g
Fiber: 1.4 g
Protein: 14.3 g
Cholesterol: 109.4 mg