This iconic, classic, simple Italian pasta dish is nothing less than magical. If you’ve had great carbonara, then you know that. It's a silky, creamy texture with the perfect harmony of 4 easy ingredients - pasta, cheese, eggs, and black pepper. This pasta dish is timeless and an ultimate crowd-pleaser, which will take only 15 minutes to prepare.
The most difficult part of the dish is getting the silky and creamy texture. To make sure that the eggs don’t cook so much to look like scrambled eggs or too little to be raw. If you get this right you have something you can't get over. Yes, this is a make-or-break recipe!
But we are here to help you make a perfect carbonara so read the recipe and enjoy your easy, creamy, hassle-free meal in no time at all. And this is the meat-free version!
100 grams Rigatoni
2 tbsp extra virgin olive oil
2 fresh eggs
1 cup parmesan cheese
Freshly grounded black pepper powder
Salt to taste
Add the whole eggs, parmesan cheese, and ground black pepper into a bowl, whisk well to combine and set aside. This mixture should be smooth and thick.
Bring a pot of salted water to the boil, add rigatoni or spaghetti and cook for about 10 to 12 minutes or as mentioned on the package. The pasta should be al dente. Reserve some pasta water and drain the pasta aside.
Add some olive oil to the pan, to this add the cooked pasta. Let it sizzle. Once the rigatoni starts sizzling, turn off the heat.
Remove the pasta from the heat and add the prepared egg and cheese mixture. Toss it around until you get a creamy texture. This is the trickiest part of the dish.
If you notice that the carbonara is too runny, add extra parmesan cheese. On the other hand, if it's too thick and sticky add some reserved pasta water.
Serve in bowls with extra grated parmesan cheese and black pepper. Enjoy!
I have used rigatoni for the recipe. You can make the recipe with either spaghetti or penne.
Freshly grounded black pepper adds the required punch to the recipe. So do not leave it out.
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