Rigatoni Carbonara with Caramelized Fennel

Sweet, fragrant fennel is an incredible addition to savory pancetta in this rich, slick Carbonara sauce. This rigatoni alla carbonara is a fun and delicious twist to the classic Italian recipe.

Image of Rigatoni Carbonara served on a white plate
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  • Category Title Pasta

  • Cuisine Type American

  • Level Simple

Recipe By: Delallo



  • In a large serving bowl, beat eggs and cheese to combine. Add salt and pepper. Set aside.
  • Heat the olive oil and garlic in a large sauté pan. Add the fennel and cook until slightly softened, about 6-8 minutes. Add the Calabrian peppers and pancetta to the pan. Sauté until pancetta becomes golden brown, about 6 minutes.
  • Meanwhile, bring 5 quarts of salted water to a boil. Cook pasta according to package instructions. Drain, reserving 1 cup of the pasta water to finish sauce.
  • Combine hot pasta, fennel and pancetta mixture in serving bowl with the egg and cheese. Toss to coat and to gently cook the eggs with the heat of the pasta. Once combined, stir in 1/4 cup of the reserved hot pasta water. If the pasta appears too dry, add another splash of pasta water.
  • Serve immediately sprinkled with additional cheese.
  • Note: For concerns with any uncooked egg, return the pasta dish back to the hot pan and cook over heat while stirring for 2 minutes.

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