Rigatoni Carbonara Recipe
Rigatoni carbonara
October 24, 2021
25 Januari 2026

Recipe: How to make Rigatoni Carbonara from restaurant TOZI

Pasta carbonara is by far my favorite pasta to make at home. That you restaurant TOZI I've already mentioned on Your Little Black Book that you can enjoy delicious Italian food in Amsterdam. The restaurant is known for its authentic Italian dishes, and the good news is that you can now make them at home. I've previously shared the famous aubergine parmigiana from them, and now you can learn how to make real carbonara. The secret here is also in the ingredients. So, do your shopping at one of these caterers in Amsterdam.

| TIP: Check out Yourlbb's list of favorite Italian restaurants in Amsterdam >>

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Rigatoni Carbonara Recipe

Suitable for: 1 person
Supplies :
80g Guanciale
70g egg yolk
20g Pecorino Romano
100g Mezzi rigatoni
Fresh black pepper
Pinch of salt

Rigatoni Carbonara Recipe: How to Make It

  1. Boil water in a large pot.
  2. Finely chop the Guanciale (remove any crusts).
  3. Grate the pecorino cheese.
  4. Beat the egg yolks in a medium bowl and season with a little black pepper. Then set aside.
  5. Add a pinch of salt to the boiling water and cook the mezzi rigatoni until al dente (just cooked). Reserve the pasta water, as you'll need it later.
  6. While the mezzi rigatoni is cooking, fry the pancetta – without oil – in a non-stick pan.
  7. Let it simmer for about 5 minutes over medium heat, stirring regularly, until the Guanciale is golden brown and crispy.
  8. Continue cooking the Guanciale over low heat. When the pasta is ready, add it to the pan with the Guanciale.
  9. Add most of the grated cheese to the egg yolk and mix. Leave a handful of cheese for the finishing touch later.
  10. Remove the pan with the mezzi rigatoni and Guanciale from the heat. Quickly pour the egg yolk and cheese sauce over it. Use a spoon to easily incorporate the sauce into the pasta. Mix everything gently to prevent the sauce from crumbling.
  11. Then, let the bowl of pasta sit in the pasta water (a bain-marie) for a few seconds. This way, the sauce and the pasta will reach the same temperature.
  12. Sprinkle with the remaining cheese, add some black pepper and serve immediately.

 | TIP: If the dish gets a little dry before serving, splash some warm pasta water over it and the glossy sauce will come back to life.

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