Clarence Court Carbonara with Fresh Rigatoni & Pancetta

The word “rigatoni” comes from the Italian root “rigare”, meaning to score lines or mark lines into something. This pasta is traditionally associated with southern and central Italy. Rigatoni are big tubes of pasta that are ridged on the outside and smooth inside. These ridges are cleverly designed to help the pasta get a grip on the sauce, whilst the large insides allow golden morsels of our salty pancetta to nestle within the tubes.

The carbonara sauce we pair our rigatoni with is thought to have its name derived from when charcoal burners used to cook the dish over campfires. In true Pasta Evangelists style, we’ve taken this classic, comforting dish to new heights, presenting a gloriously creamy carbonara in which our wonderfully chewy morsels of fresh rigatoni pasta sop up this luxuriant sauce. Made with pancetta, known for its deep, salty intensity, our carbonara sauce also contains eggs, a drop of cream, freshly ground black pepper and decadent aged Italian cheese. Allow yourself to be transported to Roma by this classic dish with a distinctively premium twist.