Fast Recipes

Rigatoni carbonara with garlic

We've added a smoked pancetta to this carbonara, creating a delicious twist on a go-to classic.

By Emma Knowles
  • Serves 4
  • Print
Rigatoni carbonara with garlic
Perfectly traditional? No. Tasty? Oh, yes.


  • 350 gm dried rigatoni
  • 2 tbsp olive oil
  • 200 gm smoky pancetta or guanciale, cut into lardons
  • 2 garlic cloves, finely chopped
  • 2 eggs
  • 2 egg yolks
  • 50 gm finely grated pecorino
  • 50 gm finely grated Parmigiano-Reggiano, plus extra, to serve


  • 1
    Cook pasta in a large saucepan of generously
    salted boiling water until al dente (5-8 minutes).
  • 2
    Meanwhile, heat oil in a large frying pan over
    medium-high heat, add pancetta and fry until
    crisp (4-5 minutes). Add garlic and stir until
    fragrant (30 seconds).
  • 3
    Whisk eggs, yolks and cheeses in a bowl, and
    season to taste.
  • 4
    Drain pasta, reserving a little cooking water,
    and return to pan off the heat. Add egg mixture,
    toss well until thickened slightly and pasta is
    evenly coated, adding a little reserved pasta water
    to thin the sauce if necessary. Toss pancetta
    through pasta, season thoroughly with black
    pepper and serve scattered with extra parmesan.
  • undefined: Emma Knowles