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Bacon and Egg Coal Miner's Pasta: Rigatoni alla Carbonara Recipe

Bacon and Egg Coal Miner's Pasta: Rigatoni alla Carbonara

Rachael Ray

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Last Minute Impressions

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (116)

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Average Rating:

Total Reviews: 116

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  • on February 20, 2012

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    OK. I know I am a complete amateur but how do you make carbonara without onions? I was disappointed with my dinner last night. It had too much of a "bite". Tonight I sautéed onions in EVOO and a little butter - this dish suddenly became amazing; I could not get enough!

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  • on January 15, 2012

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    This is great..second time I've made it in a week! First time was with bacon (1 lb chopped and fried..then I drained it and the grease and but 2 Tb back to the same pan and added a little olive oil...add the garlic and red pepper...then added 1 cup of stock...reduce and I used three yolks and a little extra cheese... Was even better the next day reheated with a little more stock...

    People and family loved it!!!!

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  • on January 02, 2012

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    This received a "delicious" rating from my daughter which means it has to be good. It was very easy to make. I substituted bacon for pancetta, added half a diced onion, increased the chicken stock to 1.5 cups and used an extra egg (3 in total for added creaminess. Final product was nice creamy pasta dish that even had the dogs begging for a taste. I used 500 grams of pasta which equals a little more than a pound.

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  • on August 22, 2011

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    Very good and easy! We didn't have pancetta so we used Canadian Bacon and it still was great. Makes a lot! Could have used a little more sauce.

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  • on July 13, 2011

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    Didn't have pancetta so substituted with bacon...all ingredients on hand...insanely simple and deeeeeeeeelish!

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  • on April 28, 2011

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    Outstanding! While water boiled I prepped so everything was ready. If you don't have parm. cheese use romano. I did and it worked. Pepper is used to your taiste I like it bold so I went for about a 1 tsp then adjusted to more. I love the black specks throughout the pasta(nice to look at. I also like the bite. To me this dish should be bold... and this one is. This is a good pasta recipe...a really good pasta recipe.

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  • on April 16, 2011

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    Really wonderful! My family enjoyed this dish so much they went for seconds. I am not that great of a cook, but this was a hit. I did not use as much garlic as stated in the receipe and I added cut up grilled chicken breast to make it a complete meal.

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  • on March 27, 2011

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    I make this again and again. If you can't find pancetta, just use thick cut bacon. Absolutely delicious. Does not reheat well so invite some friends.

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  • on March 25, 2011

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    I'm obviously in the minority, but I really didn't care for this. For me, the garlic overpowered the dish--it was all I tasted. It's ironic because I looked at several carbonara recipes before making this one, and I liked the sound of this one specifically because it had garlic! I also don't think the crushed red pepper added anything. Live and learn. I still think maybe one clove might be ok for a subtle garlic flavor, but I will try other recipes without garlic instead so that I can try to re-create the wonderful carbonaras I have tried in Italian restaurants. This isn't it.

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  • on February 07, 2011

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    This was an awesome recipe. I used bacon instead of pancetta because that is what I can find at my store. I didn't add the the oil either before cooking the bacon or after, I did leave the fat from the bacon. Total time for me was about 20 minutes although now that I know what I'm doing I could easily do this in 15. I thought tempering the egg with the pasta water was brilliant. I may do that with other sauces in the future. Next time I'll add a bit more red pepper flake and I added some leftover shredded chicken and asparagus to this. My daughter gave me a thumbs up and told me "I'm full!" (which never happens, lol

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