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Rigatoni carbonara
Roman carbonara made in the Thermomix: rigatoni cooked in the bowl, guanciale browned, and an egg-and-Pecorino cream stirred in once the bowl has cooled down. No cream.
Published on November 11, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Durum wheat pasta, dry 320 g rigatoni
- Cured pork jowl (guanciale) 150 g cut into strips
- Whole egg, fresh 200 g about 4 medium eggs
- Pecorino Romano cheese 80 g grated
- Black pepper, ground 2 g
- Water 1200 g for cooking in the bowl
Steps
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1 Grate the Pecorino Romano in the bowl. Bimby
15 sec · speed 10
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2 Add the eggs and pepper and mix. Remove the cream from the bowl and set it aside. Bimby
15 sec · speed 3
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3 Brown the guanciale in the bowl, without the measuring cup. Lift it out with its fat and set it aside. Bimby
6 min · 120 °C · speed 1 · reverse
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4 Add the water and bring it to the boil. Bimby
8 min · 100 °C · speed 1 · reverse
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5 Add the rigatoni and cook them in the bowl, without the measuring cup. Bimby
10 min · 100 °C · speed 1 · reverse
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6 Drain the pasta with the simmering basket and empty the bowl. Return the pasta, the guanciale and its fat, wait 2 minutes for the bowl to cool, add the cream and toss. Serve with more Pecorino and pepper. Bimby
20 sec · speed 1 · reverse
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 675 kcal | 245 kcal |
| Protein | 27.1 g | 9.9 g |
| Carbohydrate | 61.2 g | 22.2 g |
| Sugars | 2.5 g | 0.9 g |
| Fat | 35.5 g | 12.9 g |
| of which saturates | 13.3 g | 4.8 g |
| Fibre | 2.7 g | 1.0 g |
| Salt | 2.04 g | 0.74 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.