Authentic Tortiglioni Carbonara

A Roman classic with a twist! This creamy, indulgent carbonara pairs perfectly with the ridged texture of Pasta Agnesi Tortiglioni, capturing every bite of rich, velvety sauce. No cream—just pure Italian tradition!

Preparation time:
10 minutes

Cooking time:
15 minutes

Time to complete:
25 minutes

Ingredients for 4 servings

320g of Tortiglioni 46 Agnesi
150g guanciale, cut into small strips
3 large egg yolks
1 whole egg
80g Pecorino Romano, finely grated
to taste freshly ground black pepper
for pasta water salt

Tortiglioni N° 46

Cook the pasta
Bring a large pot of salted water to a rolling boil. Cook the Pasta Agnesi Tortiglioni until al dente, according to package instructions. Reserve ½ cup of pasta water before draining.
Prepare the guanciale
While the pasta cooks, heat a large pan over medium heat. Add the guanciale (without oil) and let it render its fat, cooking until crispy and golden brown, about 5-7 minutes. Remove from heat.
Make the carbonara sauce
In a bowl, whisk the egg yolks, whole egg, grated Pecorino Romano, and a generous amount of black pepper. Mix until smooth.
Combine everything
Add the drained Pasta Agnesi Tortiglioni to the pan with the guanciale, tossing to coat in the rendered fat. Remove from heat, then slowly mix in the egg and cheese mixture, stirring quickly to create a silky sauce. If needed, add a splash of reserved pasta water for a creamy consistency.
Serve and enjoy
Divide onto plates, top with extra Pecorino Romano and freshly ground black pepper. Serve immediately for the ultimate carbonara experience!

Why choose Pasta Agnesi Tortiglioni?

✔️ Perfect ridges for sauce absorption – Every bite is coated in creamy carbonara.
✔️ Premium Italian durum wheat – For a perfect al dente texture.
✔️ Authentic Italian tradition – Pasta Agnesi brings the best of Italy to your table.

For a true taste of Rome, make your carbonara with Pasta Agnesi. Buon appetito! 🇮🇹 🍝