Rigatoni Carbonara With Pancetta

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This pancetta carbonara swaps spaghetti for mezze rigatoni, whose ridges and wide tubes catch the glossy egg-and-Parmesan sauce—and plenty of crispy pork. Six yolks make the sauce especially rich, while black pepper keeps everything in check.

As the pancetta cooks, its savory, aromatic drippings become the backbone of the dish. The key is timing. The eggs and cheese are whisked together off heat, then gently tossed with hot pasta until silky and emulsified, never scrambled. Traditionalists can swap pancetta for guanciale or Parmesan for Pecorino Romano, but the result remains the same: a spare but luxurious, deeply satisfying pasta carbonara that’s ready in about 25 minutes.

FAQs for pancetta carbonara

Pancetta vs. guanciale: What’s the difference?

Guanciale is cured pork jowl and the traditional choice for carbonara; it has a richer, more assertive flavor and a softer, fattier texture. Pancetta is cured pork belly, milder in flavor, and easier to find in many grocery stores. Both work well here, though pancetta gives this version a distinct character. Want a version without pork? Try mushroom carbonara.

Product shot of smoking goose pancetta

Can I make this with other pasta shapes?

Yes. Mezze rigatoni is especially good because the ridges and wide tubes catch the sauce and bits of pancetta, but other medium shapes like rigatoni, cavatappi, pipe rigate, or conchiglie will work too. Want to use long pasta? Look to Spaghetti Carbonara.

Why does this carbonara use so many egg yolks?

The extra yolks make the sauce especially rich and silky. This recipe uses six yolks plus one whole egg, which gives the sauce plenty of body while helping it cling to the pasta without tasting heavy.

Can I use Pecorino instead of Parmesan?

Absolutely. Pecorino Romano is sharper, saltier, and more traditional in carbonara; Parmesan is nuttier and milder. You can use Pecorino in place of the Parmesan here, or combine the two.

How do I keep this carbonara sauce from scrambling?

Temper the egg mixture with warm pasta water, then cook the pasta and sauce over low heat, stirring constantly. Gentle heat and steady motion help the eggs thicken into a glossy sauce rather than scramble.

Barilla Al Bronzo Mezze Rigatoni
Pancetta Americana, 4-oz. (diced)
Mitica Parmigiano Reggiano, 24-Month (per pound)
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Recipe information

Ingredients

oz. pancetta (Italian bacon), cut into ½” pieces

oz. Parmesan, finely grated (about 2 cups)

oz. mezze rigatoni
Kosher salt

tsp. freshly ground black pepper

Need to make a substitution?

Preparation

Step 1

Cook 2 garlic cloves, smashed, and 4 oz. pancetta (Italian bacon), cut into ½” pieces, in a dry large skillet over medium heat, stirring often, until garlic is fragrant and browned in spots and pancetta is beginning to crisp, about 4 minutes. (It’s okay that the garlic will be cooking in a dry skillet before the fat renders from the pancetta.) Set a fine-mesh sieve over a small bowl and scrape pancetta mixture into sieve to drain. Pluck out and discard garlic. Transfer pancetta to a small bowl and let cool. Set fat from pancetta aside.

Step 2

Whisk together 6 large egg yolks and 1 large egg in a medium bowl. Add 3 oz. Parmesan, finely grated (about 2 cups), and whisk to combine.

Step 3

Meanwhile, cook 12 oz. mezze rigatoni in a large pot of boiling salted water, stirring occasionally, until very al dente, about 1 minute less than package directions. Drain, reserving 1 cup pasta cooking liquid. Reserve pot.

Step 4

Stir 1 Tbsp. reserved pancetta fat and ¼ cup warm pasta cooking liquid into egg mixture. Combine egg mixture, pancetta, pasta, and another ¼ cup pasta cooking liquid in reserved pot and place over low heat. Cook, stirring constantly and adding more pasta cooking liquid as needed (up to remaining ½ cup), until sauce thickens and coats pasta in a glossy sheen, about 3 minutes. Remove pasta from heat, add 2 tsp. freshly ground black pepper, and season with kosher salt. Divide pasta among shallow bowls to serve.