Name: Creamy Tomato Garlic Rigatoni Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 pound rigatoni; 5 ounces guanciale, pancetta, or thick-cut bacon, diced; 4 large eggs; 1 cup grated Pecorino Romano cheese, plus more for serving; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced (optional); 2 tablespoons olive oil (optional, depending on fat rendered from guanciale/bacon); Freshly ground black pepper, to taste; Salt, to taste (use sparingly)

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Introduction

This Creamy Tomato Garlic Rigatoni Pasta is a comforting and flavorful dish that combines rich, savory ingredients with a smooth, cheesy sauce. It’s perfect for a quick weeknight dinner that feels special without a lot of fuss.

A close-up view of creamy spaghetti carbonara served in a white bowl, showing a fork lifting a thick bundle of glossy yellow pasta strands covered in smooth, rich sauce. The top layer has small pieces of crispy, browned bacon mixed with freshly ground black pepper and finely chopped green herbs scattered around. White grated cheese is sprinkled over the pasta, creating a light, powdery texture that contrasts the shiny pasta and bacon bits. The image has a blurred dark background with a white marbled texture underneath the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound spaghetti
5 ounces guanciale, pancetta, or thick-cut bacon, diced
4 large eggs
1 cup grated Pecorino Romano cheese, plus more for serving
1/2 cup grated Parmesan cheese
Freshly ground black pepper, to taste
2 cloves garlic, minced (optional)
2 tablespoons olive oil (optional, depending on fat rendered from guanciale/bacon)
Salt, to taste (use sparingly)

Instructions

Step 1: Dice the guanciale (or pancetta/bacon) into ¼-inch pieces. Place them in a cold, large skillet and cook over medium-low heat, stirring occasionally, until crispy and golden brown, about 10-15 minutes.
Step 2: Remove the guanciale with a slotted spoon and set aside on a paper towel-lined plate. Keep the rendered fat in the skillet. If using bacon, remove some fat, leaving about 2 tablespoons in the pan.
Step 3: (Optional) If using garlic, add olive oil to the pan if needed, then heat over medium-low and sauté the minced garlic for 30 seconds until fragrant. Remove from heat immediately to avoid burning.
Step 4: In a medium bowl, whisk together the eggs, Pecorino Romano, Parmesan cheese, and a generous amount of black pepper until smooth. Add salt cautiously, as the cheeses are already salty.
Step 5: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, about 8-10 minutes.
Step 6: Reserve 1 cup of the pasta cooking water and then drain the pasta quickly. Add the hot pasta to the skillet with the rendered guanciale fat (and garlic if used).
Step 7: Remove the skillet from heat. Pour the egg and cheese mixture over the hot pasta and toss vigorously to coat evenly, creating a creamy sauce.
Step 8: If the sauce seems too thick, add reserved pasta water one tablespoon at a time until you reach your desired consistency.
Step 9: Add the crispy guanciale back into the pasta and toss to combine, reserving some for garnish.
Step 10: Taste and adjust seasoning with more salt and black pepper if needed.
Step 11: Serve immediately, garnished with the reserved crispy guanciale and extra grated Pecorino Romano cheese.

Tips & Variations

Use guanciale for the most authentic flavor, but pancetta or thick-cut bacon work well too.
If you don’t have Pecorino Romano, all Parmesan can be used, but the taste will be milder.
Be careful not to scramble the eggs—always toss the pasta off the heat and add pasta water gradually.
Add a pinch of red pepper flakes with the garlic for a subtle heat twist.
For a vegetarian option, omit the guanciale and sauté garlic in olive oil, then add sautéed mushrooms or roasted vegetables.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet with a splash of water to loosen the sauce, stirring constantly to prevent the eggs from scrambling.

How to Serve

A close-up of creamy spaghetti carbonara held above a white bowl by a fork, showing thick, shiny yellow pasta strands covered in a smooth light yellow sauce. The pasta is topped with small crispy reddish-brown bacon pieces, fine grated white cheese, and a few green herb bits sprinkled on top. The dish is finished with a light dusting of black pepper. The background has a soft dark brown blur, and the surface beneath the bowl is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, rigatoni, fettuccine, or even spaghetti work well. Just adjust cooking times according to the package instructions.

How do I prevent the sauce from turning into scrambled eggs?

Remove the pan from heat before adding the egg mixture, and toss the pasta quickly and continuously. Adding reserved pasta water helps create a smooth, creamy sauce without scrambling.