The Scoop
This carbonara is a tribute to Italian tradition, perfect for celebrating milestones with its silky, rich sauce.
Graduating from culinary school not only armed me with techniques but also a thirst for experiences—like the trip to Rome that still lingers flavorfully in my mind. That summer, our tight-knit group of aspiring chefs basked in Italy's generous embrace, exchanging kitchen tales while learning from the masters of Rome's culinary scene. It was during an unforgettably warm evening, gathered around a vibrant kitchen table, that I witnessed a chef transform simple rigatoni, pancetta, and eggs into something magical: carbonara that seemed to echo with history.
Back home, I found myself recreating that dish—a nod to the laughter and camaraderie I’d shared. The key, I discovered, was in treating each component with simple respect. Letting the pasta finish cooking in reserved water lifted the texture, while whisking the eggs with Pecorino Romano before adding them ensured a silky sauce instead of scrambled eggs. I always have pancetta around, but guanciale works, too, for those who adore authenticity. Chopping chives to sprinkle on top brings a brightness, balancing the pasta's richness and adding a touch of green vibrance.
Carbonara remains my go-to for celebrating life's victories, big or small, like that promotion dinner after landing my dream job. Each forkful reminds me not only of the Mediterranean sun but also of my path from student to chef, capturing flavors that inspire awe and familiarity in a single bite.
Ingredients
- 6 quarts water
- 3 tablespoons kosher salt, plus more, to taste
- 1 pound rigatoni
- 4 large egg yolks, plus 2 large eggs
- 2 ounces parmesan or Pecorino Romano cheese, finely grated, divided
- black pepper, to taste
- 2 tablespoons extra-virgin olive oil
- 4 ounces pancetta, cubed
- chives, to taste, chopped, for garnish
Directions
- In a large pot over high heat, add the water and heat until it starts to steam.
- Add 3 tablespoons of the salt to the steaming water and cover the pot with a lid until it starts to boil.
- Add the rigatoni to the boiling water and cook for 2 minutes less than al dente, according to the package directions.
- Use a heatproof measuring cup to scoop out 1 3/4 cups of the pasta water. Drain the remaining water.
- While the rigatoni is cooking, in a medium bowl, whisk the egg yolks and the whole eggs until no streaks remain.
- Stir 1 1/2 ounces of the grated cheese and the pepper into the egg mixture. Set it aside.
- In a large Dutch oven over medium heat, heat the olive oil.
- Add the pancetta to the oil and cook, stirring occasionally, until they are crisp around the edges, about 7-10 minutes.
- Transfer the Dutch oven from the heat and pour the pancetta into a small bowl.
- Discard all but 3 tablespoons of the fat from the Dutch oven.
- Add 1 cup of the reserved pasta water to the fat and bring to a boil over medium-high heat.
- Pour the almost-cooked rigatoni into the water mixture.
- Cook the pasta, stirring constantly and vigorously, until it is al dente and the water has reduced by about half, about 2 minutes.
- Transfer the Dutch oven from the heat.
- Whisk 1/4 cup of the reserved pasta water into the egg mixture.
- Slowly pour the egg mixture into the pasta mixture, stirring constantly, until the cheese has melted and the eggs have thickened to form a glossy sauce.
- Season the pasta mixture with the extra salt and stir to combine.
- Thin the sauce with the remaining pasta water, adding 1 tablespoon at a time, until it is the consistency of heavy cream.
- Mix the cooked pancetta into the pasta mixture.
- Serve the carbonara sprinkled with the chives and the remaining cheese.
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