Rigatoni carbonara with ricotta from Christopher Kimball’s Milk Street Magazine, May/Jun 2017 (page 4)

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Shewi128 on September 25, 2023

    This was an easy weeknight recipe that turned out decently. One thing that was annoying was the use of only 12 oz pasta. I adjusted the recipe slightly for 16 oz. I like that it was only one pan. I'd make this again.

  • halfasleep on December 25, 2020

    Not a bad carbonara and came together pretty easily. Only small change would be that too much pasta water was called for. I used maybe half of what was listed. I also love peas and would definitely add a little more in next time.

  • anya_sf on August 20, 2019

    I used 16 oz rigatoni and increased the water to 4 cups (I think you just need enough to barely cover the pasta). I wasn't sure if I was supposed to use kosher salt or table salt, as usually Milk Street calls for kosher salt, which I used. But I notice now that other recipes specify kosher, while this one doesn't, so maybe it was table salt. Anyway, the dish turned out slightly undersalted, but not way undersalted. I stirred the frozen peas into the pasta for the last minute of cooking. There was plenty of ricotta sauce for the full pound of pasta. I loved the ease and simplicity of this recipe and my family enjoyed it.

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