@cooking.with.tucci: Carbociana Pasta | A Bold Fusion of Carbonara & Amatriciana If you enjoy my recipes and would like to support my channel, you can donate any amount on my Ko-fi page — every gesture truly helps me keep creating content 👉 ko-fi.com/cookingwithtucci Carbonara and Amatriciana are two giants of Roman cuisine — creamy, rich, peppery on one side, and bold, tomatoey and smoky on the other. Today we bring them together into one unforgettable dish: Carbociana. The result is a pasta that combines the silky texture of carbonara with the deep, slow-cooked flavour of amatriciana. Comforting, satisfying and absolutely addictive. ⸻ What I Used (2 portions): • 220 g rigatoni — 8 oz • 150 g pancetta or guanciale — 5.3 oz • 40 g Parmigiano or Pecorino — 1.4 oz • 2 egg yolks • 4 g black pepper — 0.14 oz (about 1 tsp) • 600 ml passata — 2 1/2 cups • 1/2 onion, finely diced • Salt • A splash of pasta water ⸻ How to Make It: Dice the onion very finely and slice the pancetta or guanciale into thick strips. Place the pancetta in a cold pan and let it slowly “sweat” until golden and crunchy. Remove the pancetta but keep all the rendered fat inside the pan. Add the diced onion into the fat and cook until soft and transparent. Pour in the passata, add pepper, salt and a splash of water. Simmer for about 10 minutes until the sauce becomes dense and flavourful. Once the sauce is ready, add back the pancetta and your al dente rigatoni. Cook together for 1–2 minutes. In a bowl whisk the egg yolks with the cheese. Turn off the heat, add the egg–cheese mixture to the pasta along with a touch of pasta water, and gently mix until creamy. Serve in a bowl and finish with extra pancetta and cheese on top. Enjoy your Carbociana. ⸻ Find more traditional Italian-inspired recipes at www.cookingwithtucci.com #cookingwithtucci #italianfood #carbonara #amatriciana #pasta

Cooking With Tucci

Open In TikTok:

Region: AU

Friday 28 November 2025 08:17:53 GMT