If all this time you usually find spaghetti processed with carbonara sauce, this time we will try the recipe for rigatoni carbonara.


Rigatoni is a tuba-shaped paste, slightly larger than penne, with a straight edge unlike a diagonal penne. Rigatoni is from central and southern Italy.


  • 350 g rigatoni
  • 150 g of Portobello mushrooms, remove the stalk
  • 10 pieces of beef bacon
  • 100 g of unsalted butter
  • 2 cloves of garlic, chopped
  • 75 g of onion, chopped
  • 250 ml of thick cream
  • 150 ml of hot broth
  • 2 egg yolks, shake it off
  • 1 tsp salt
  • 1 tsp pepper powder
  • 50 g of powdered parmesan cheese


  1. Boil the rigatoni for +/- 10 minutes until the al dente, remove, drain.
  2. Thinly slice across the portable mold, set aside. Cut 1cm of beef bacon.
  3. Heat the butter in a pan over the heat while sautéing garlic and onions until fragrant, add the mushrooms and beef bacon, stirring until the mushrooms are slightly wilted.
  4. Add the cream and broth, stir. Add the beaten egg yolks, salt and pepper, stir until well blended and thick.
  5. Add the rigatoni, stirring slowly so that the rigatoni is not destroyed. Add parmesan cheese, stir. Transfer the dishes to a serving container, serve while hot / warm.
  6. Tip: the portablelo fungus will fade (dry) when cooked. If you like, saute the mushrooms separately and add sauteed mushrooms just before serving.
  7. If there is no mold portable mushrooms can be replaced with button mushrooms.
  8. This practical dish is perfect for serving as a dinner when you don't have much time to process complicated dishes. Congratulations on trying this rigatoni carbonara recipe and hope you like it.

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