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Creamy Tomato Garlic Rigatoni Pasta Recipe

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★★★★★

5 from 86 reviews

This Creamy Tomato Garlic Rigatoni Pasta recipe combines perfectly al dente rigatoni with a rich, flavorful sauce made from crispy guanciale, aged Pecorino Romano and Parmesan cheeses, and a tantalizing garlic-infused olive oil. Tossed with eggs to create a luscious, silky carbonara-style sauce, this quick and comforting dish is perfect for an indulgent weeknight dinner or a special occasion.

Ingredients

Scale

Pasta

  • 1 pound rigatoni

Meat and Dairy

  • 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

Others

  • 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)

Instructions

  1. Prepare Guanciale: Dice the guanciale (or pancetta or bacon) into ¼-inch pieces. Place them in a cold large skillet and cook over medium-low heat, stirring occasionally, until the pieces are crispy and golden brown, about 10-15 minutes.
  2. Remove Guanciale and Reserve Fat: Use a slotted spoon to remove the crispy guanciale and set it aside on a paper towel-lined plate. Keep the rendered fat in the skillet. If you are using bacon, remove some of the fat leaving about 2 tablespoons in the pan.
  3. Sauté Garlic (Optional): If using garlic, add olive oil (if needed) to the rendered fat in the skillet and heat over medium-low heat. Add the minced garlic and sauté for 30 seconds until fragrant, then immediately remove from heat to avoid burning.
  4. Prepare Egg Mixture: In a medium bowl, whisk together the eggs, Pecorino Romano cheese, Parmesan cheese, and a generous amount of freshly ground black pepper until smooth. Season with salt cautiously, as the cheeses and guanciale are already salty.
  5. Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente, approximately 8-10 minutes.
  6. Reserve Pasta Water and Drain: Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta quickly and add it to the skillet with the rendered guanciale fat (and garlic if used).
  7. Assemble Carbonara: Remove the skillet from heat. Pour the egg and cheese mixture over the hot pasta. Toss vigorously and continuously to coat the rigatoni evenly and to gently cook the eggs with the residual heat.
  8. Adjust Sauce Consistency: If the sauce appears too thick or clumpy, gradually add the reserved pasta water, one tablespoon at a time, tossing until the sauce reaches your desired creamy consistency.
  9. Add Guanciale Back: Add the crispy guanciale pieces back into the pasta and toss to combine thoroughly. Reserve a small portion for garnish.
  10. Season to Taste: Taste and adjust seasoning with additional salt and freshly ground black pepper as needed.
  11. Serve: Serve immediately, garnished with the reserved crispy guanciale and extra grated Pecorino Romano cheese for an added burst of flavor.

Notes

  • Make sure to work quickly when tossing the pasta with the egg mixture to avoid scrambling the eggs.
  • You can substitute rigatoni with spaghetti or fettuccine if preferred.
  • Use freshly grated cheeses for the best flavor and texture.
  • This recipe can be made without garlic if you want a more traditional carbonara flavor.
  • If guanciale is not available, pancetta is a good alternative; bacon can be used as a last resort.
  • The rendered fat is key to flavor, so do not discard it.
  • Reserve pasta water is essential to create a smooth and silky sauce and adjusting it gradually prevents the sauce from becoming too watery.

Keywords: rigatoni pasta, carbonara, guanciale, creamy pasta, Italian dinner, easy pasta recipe, garlic pasta

Find it online: https://nayabaker.com/creamy-tomato-garlic-rigatoni-pasta-recipe/