Massa Rigatoni Pasta

Extruded through bronze dies , Massa Rigatoni has a coarse, porous surface and thick walls that maintain a legendary al dente snap even after heavy tossing or baking. Because the tubes are quite large and wide, they often trap bits of meat, peas, or small vegetables inside their hollow centers, ensuring a perfect balance of pasta and condiment in every single bite.

The Ultimate Pairing: Rigatoni alla Carbonara

While many people use spaghetti, many Roman chefs prefer Rigatoni for Carbonara because the ridges grab the glossy egg and cheese emulsion, and the "pipes" catch the crispy guanciale.

Ingredients

• Pasta: 1 lb Massa Rigatoni
• Pork: 5 oz Guanciale (or Pancetta), cut into small batons
• Cheese: 1.5 cups freshly grated Pecorino Romano
• Eggs: 4 large egg yolks + 1 whole egg
• Spice: Plenty of freshly cracked black pepper

Instructions

1. Render: Sauté the guanciale in a large pan over medium heat until the fat is transparent and the meat is crispy. Turn off the heat.
2. The Cream: In a separate bowl, whisk the eggs and Pecorino together with the black pepper until it forms a thick, pale yellow paste.
3. The Boil: Cook the Rigatoni in salted water until al dente . Reserve 1 cup of starchy pasta water.
4. The Emulsion: Add the pasta to the pan with the guanciale (and its fat). Toss to coat.
5. The Creaming: Add a splash of pasta water to the egg/cheese mixture to "temper" it, then pour the mixture over the pasta. Toss vigorously off the heat. The residual heat of the pasta will cook the eggs into a creamy sauce without scrambling them.

To ensure your Carbonara is a velvety masterpiece rather than a bowl of scrambled eggs, the "tempering" technique is your best friend. This process slowly raises the temperature of the eggs so they emulsify into a sauce the moment they hit the hot pasta.

The Art of Tempering Eggs for Carbonara

1. The Paste: Start with your "Carbo-cream" (your whisked eggs, yolks, and Pecorino Romano). It should be thick, almost like a heavy batter.
2. The Liquid Gold: Just before the pasta is done, ladle out about ½ cup of the boiling, starchy pasta water.
3. The Slow Stream: While whisking the egg mixture constantly with one hand, slowly drizzle in about 2–3 tablespoons of the hot water with the other.
4. The Result: You are looking for the paste to loosen up and become a warm, pourable liquid. This "thaws" the cold eggs and melts the cheese slightly, preparing them for the heat of the pan.

The Final Merge (Off-Heat!)

Once the pasta is in the pan with the guanciale fat, pour in your tempered mixture. The starch in the water you added acts as a bridge, helping the fat and the eggs bind together into a glossy, yellow lacquer that fills the ridges of your Massa Rigatoni.

Pro-Tips for Success

• Kill the Heat: Always take the pan off the burner before adding the egg mixture. The residual heat of the pasta and the pan is more than enough to cook the eggs safely.
• The "Mantecatura": Toss the pasta vigorously. This movement creates the friction needed for the emulsion. If it looks too thick, add another splash of that reserved pasta water.

Wine Pairings

• The Bold White: Frascati Superiore. A volcanic white from Rome that cuts through the fatty guanciale and creamy egg.
• The Earthy Red: Rosso di Montalcino. A lighter Sangiovese that complements the saltiness of the Pecorino Romano.