Rigatoni Alla Carbonara
Savory rigatoni tossed in a creamy, garlic‑infused sauce with crispy pancetta and tender chicken, a comforting Italian favorite perfect for family dinners.
Ingredients
- 4 boneless skinless chicken breasts
- 1 lb rigatoni ⓘ
- 1/3 lb pancetta or bacon, chopped into 1‑inch pieces
- 2 Tbsp extra virgin olive oil ⓘ
- 4 or 5 cloves garlic, finely chopped ⓘ
- 1/2 cup dry white wine or chicken stock ⓘ
- 2 large egg yolks ⓘ
- 3 Tbsp grated Parmigiano Reggiano plus more for sprinkling
- freshly ground black pepper ⓘ
- handful fresh parsley leaves, finely chopped ⓘ
Instructions
- Season the chicken breasts with salt and pepper and grill or cook in a grill pan until cooked through. Let rest while preparing the pasta.
- Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook until al dente, about 8 minutes. Reserve 1/4 cup of the pasta water and then drain the pasta.
- While the pasta cooks, heat a drizzle of extra virgin olive oil in a pan over medium heat. Add the chopped pancetta or bacon and cook until crispy, about 5 minutes.
- Add the finely chopped garlic to the pan and sauté for 1 minute until fragrant.
- Pour in the dry white wine or chicken stock and let it reduce for 2 minutes.
- In a bowl, whisk together the egg yolks and grated Parmigiano Reggiano. Season with freshly ground black pepper.
- Add the cooked rigatoni to the pan with the pancetta and garlic. Toss to combine.
- Remove the pan from heat and immediately stir in the egg yolk mixture, adding reserved pasta water a tablespoon at a time until a silky, creamy sauce coats the pasta.
- Plate the pasta, top with the grilled chicken, sprinkle with extra grated Parmigiano Reggiano and chopped parsley, and serve hot.
Tips & Substitutions
For a richer flavor, consider using guanciale instead of pancetta or bacon. If you prefer a vegetarian option, you can substitute the meat with sautéed mushrooms. Always ensure your egg yolks are at room temperature for a better emulsion in the sauce. Freshly grated Parmigiano Reggiano will give you the best results; pre-grated cheese can alter the texture of the sauce.
Serving Suggestions
Serve Rigatoni Alla Carbonara hot, garnished with extra grated Parmigiano Reggiano and chopped parsley. This dish pairs beautifully with a crisp green salad or garlic bread. For a complete meal, consider serving it alongside Chicken Saltimbocca for a delightful Italian-inspired dinner.
Storage & Reheating
Leftover Rigatoni Alla Carbonara can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or chicken stock to the pasta and warm it gently on the stove over low heat, stirring constantly to re-emulsify the sauce.
Nutrition & Diet Analysis (per serving)
Each serving of Rigatoni Alla Carbonara contains roughly 165 calories, with 8g protein, 7g carbohydrates, and 8g fat. It is a good source of protein (17% of the Daily Value). Note that it is relatively high in sodium, at 2125mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg yolks?
While you can use whole eggs, using only the yolks creates a creamier and richer sauce. The yolks help to emulsify the sauce better, giving you that silky texture that makes carbonara so appealing.
What if I can't find rigatoni?
If rigatoni is unavailable, you can substitute it with other pasta shapes like penne or fettuccine. Just ensure to adjust the cooking time according to the pasta shape you choose to maintain the al dente texture.
Is it possible to make this dish without wine?
Yes, you can substitute the dry white wine with chicken stock for a similar flavor profile without the alcohol. If you prefer a little acidity, a splash of lemon juice can also work well in the sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).