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Tingly Rigatoni Carbonara

Tingly Rigatoni Carbonara

  • Author: Spiegelworld's Executive Chef, Anna Aliteri
  • Total Time: 40 minutes
  • Yield: 4-6 1x


Spiegelworld’s Executive Chef, Anna Aliteri ‘s Tingly Carbonara, made with guanciale, green Szechuan peppercorn oil and other unique ingredients helps to transform one of the cornerstones of traditional Roman cuisine into a fun and exciting dish.



1 lb. dry or fresh egg-free pasta, rigatoni preferred

3/4 c. pecorino romano cheese snow (see note below)

1/2 c. parmigiano reggiano snow (see note below)

1 whole egg

4 egg yolks

8 oz. guanciale ( cured pork cheeks) cut into lardons ( tiny strips or cubes)

1 tbsp. whole black peppercorns, crushed

1 tsp. green Szechuan peppercorn oil

Chili crisp (see note below) for garnish (buy or make yourself)


  1. Gather your ingredients. Before cooking, mix both cheeses, whole eggs, and egg yolks in a bowl. Set aside. 
  2. In a large pot of heavily salted boiling water, cook your pasta until al dente—reserve 3 cups of pasta water and set aside. 
  3. Meanwhile, in a large heavy-bottomed pan on low heat, saute guanciale until fat is rendered and lardons begin to crisp about 15 minutes.
  4. Remove from the pan with a slotted spoon, keeping about 1/4 cup of fat in the pan. In the remaining fat, add Szechuan peppercorn oil and crushed black peppercorns. Toast until pepper is fragrant, about 2 minutes. 
  5. Add cooked pasta to the pan with pepper, fat, and 1 cup of pasta water. Cook on high heat until desired pasta doneness. Make sure to add pasta water as it evaporates. When finished, the pasta should look very glossy. 
  6. Remove pasta from heat completely. Add egg and cheese mix and stir vigorously until the sauce is homogeneous and silky. If the sauce is too thick, add some pasta water. If the sauce is too thin, return the pan to a low flame and cook until the sauce thickens. Taste and adjust seasoning. 
  7. Add the pork back to the pan and give it a final stir.
  8. Top with chili crisp and serve immediately. 



  • Cheese snow is any hard cheese grated on a box grater’s inverted, star-shaped side, as referenced in the recipe above. For best results, take your time and be gentle to maximize meltability. 
  • The chili crisp used for garnish can be of your choosing. However, Chef Anna Aliteri recommends Lau Gan Ma and Fly By Jing. 
  • Guanciale can be hard to find; substituting cubed pancetta works fine.
  • Prep Time: 10
  • Cook Time: 30
  • Category: Main Course
  • Method: Boiling
  • Cuisine: Italian

Keywords: carbonara, pasta, rigatoni, Italian, parmigiano reggiano, pecorino romano, guanciale, green Szechuan peppercorn oil, black peppercorn, chili crisp

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