Rigatoni carbonara with ricotta from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 319) by Christopher Kimball

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Notes about this recipe

  • fred_twbdh5 on April 14, 2026

    A quick easy weeknight meal. Don’t use crappy ricotta - private label will not due for this recipe.

  • Logan92995 on March 23, 2024

    Super delicious. Very creamy and no one thing overwhelmed the flavor the dish. My only complaint was that the dish was a little too watery -- there's never any instruction to drain the noodles, though I feel now that I should have done so.

  • tralliott on March 07, 2024

    I really like the flavors, and the peas roll into the pasta in a fun way. BUT I did not cook it as a one-pot dish -- I like having more control over the doneness of the pasta and the thickness of the sauce. Doing it separately and saving some starchy water to add at the end works fine.

  • 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.

  • et12 on February 18, 2021

    I had the same issue as the previous reviewer, there was far too much water in this dish. I ended up reducing the liquid further and then cooking away the cheese sauce over a low heat. It tasted good In the end but added some extra time to what should have been a quick recipe. Recipe also needs a lot more peas. Most of them just end up getting trapped in the rigatoni.

  • Lepa on May 15, 2019

    This recipe, as written, was a mess. The pasta is cooked in a small amount of water and you are not supposed to drain it at the end. There was too much water and the egg/cheese mixture was more like soup than carbonara. I should have trusted my instincts and eyes instead of the recipe - and drained most of the water. That said, it tasted pretty good and I will probably try this recipe again.

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