Traditional Carbonara with Mezzi Rigatoni La Molisana

 

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Ingredients

• 200g Mezzi Rigatoni La Molisana
• 100g guanciale (pork cheek), diced into small strips (pancetta if unavailable, but guanciale is best)
• 2 egg yolks + 1 whole egg
• 50g Pecorino Romano, finely grated
• Freshly ground black pepper (to taste)
• No salt for the sauce (guanciale and Pecorino are salty enough)

Instructions

1. Cook the pasta

• Bring a large pot of lightly salted water to a boil.
• Cook the mezzi rigatoni until al dente (about 10 minutes, or follow the package instructions).
• Before draining, reserve about ½ cup of the starchy pasta water—this is key for the sauce.

2. Prepare the sauce

• In a bowl, whisk together 2 egg yolks + 1 whole egg with grated Pecorino Romano and plenty of black pepper.
• Mix until you get a thick, creamy paste.

3. Cook the guanciale

• In a cold pan, add the diced guanciale and turn the heat to medium-low.
• Let it render slowly until crispy and golden brown (about 4-5 minutes).
• Do not add oil—the guanciale fat is enough!
• Once crispy, turn off the heat and let the pan cool slightly for about 30 seconds.

4. Combine everything (off the heat!)

• Add the drained mezzi rigatoni to the pan with the guanciale. Toss to coat in the fat.
• Remove the pan from the heat completely (important to avoid scrambling the eggs).
• Pour in the egg-cheese mixture, stirring quickly to create a creamy sauce.
• If too thick, add a splash of the reserved pasta water to loosen it up and make it silkier.

5. Serve immediately

• Plate the pasta and top with more Pecorino Romano and freshly ground black pepper.
• No garlic, no cream—just pure, traditional Roman perfection!

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Why Mezzi Rigatoni Works Well for Carbonara

✔️ The ridges hold onto the sauce better than spaghetti.
✔️ The short tube shape captures bits of crispy guanciale inside.
✔️ It has a chewier texture, making each bite more satisfying.

Give it a try and let me know how it turns out!