Description
Hearty rigatoni carbonara celebrates classic Roman flavors with crispy pancetta and silky egg sauce. Creamy pasta promises rich comfort balanced by sharp pecorino cheese and black pepper’s subtle kick.
Ingredients
Scale
- 1 lb (454 g) ground beef
- 1 lb (454 g) ground Italian sausage
- 16 oz (454 g) rigatoni pasta
- 6 oz (170 g) Parmesan cheese, shredded
- 2 cups (226 g) mozzarella cheese, shredded
- 16 oz (454 g) heavy cream
- ½ cup (113 g) butter
- 1 onion, diced
- 12 oz (340 g) can tomato paste
- 2 (15 oz) (425 g) cans tomato sauce
- ½ cup (120 ml) pasta water
- 1 tbsp flour
- 1 tsp garlic powder
- ½ tsp red pepper flakes
- 1 tsp black pepper
- 1 tsp oregano
- 1 tsp basil
- 1 tsp Slap Ya Mama seasoning
- Salt and pepper, to taste
Instructions
- Preparation: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish for optimal cooking environment.
- Pasta Foundation: Cook rigatoni in salted boiling water until perfectly al dente, reserving starchy pasta water for later use in sauce integration.
- Meat Symphony: In a large skillet, brown ground beef and Italian sausage over medium-high heat, incorporating diced onions until they become translucent and meat develops a rich, caramelized texture.
- Flavor Layering: Introduce oregano, garlic powder, salt, and black pepper to the meat mixture, then pour in tomato sauce and allow to simmer, developing deep, complex flavors for 5-7 minutes.
- Creamy Transformation: Craft a luxurious white sauce by creating a butter-flour roux, then smoothly whisking in heavy cream and Parmesan cheese, using reserved pasta water to achieve a silky, pourable consistency.
- Composition: Delicately fold cooked rigatoni into the white sauce, ensuring each pasta tube is thoroughly and elegantly coated with the creamy mixture.
- Assembly: Transfer the sauced pasta to the prepared baking dish, strategically layering the meat sauce over the top and generously blanketing with shredded mozzarella cheese.
- Finale: Bake in the preheated oven for 18-22 minutes until the cheese transforms into a golden, bubbling masterpiece of culinary perfection.
Notes
- Pasta Water Preservation: Always save a cup of starchy pasta water before draining, as it helps create silky sauces and helps ingredients bind together perfectly.
- Meat Browning Technique: Cook ground beef and sausage on medium-high heat, breaking into small crumbles for maximum flavor development and even cooking.
- Roux Mastery: Whisk flour and butter slowly and steadily to prevent lumps, creating a smooth base for the creamy white sauce that ensures velvety texture.
- Cheese Melting Tip: Use freshly grated mozzarella for superior melting quality, covering the entire dish to create a golden, bubbling surface that looks and tastes irresistible.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 9
- Calories: 760
- Sugar: 6 g
- Sodium: 1200 mg
- Fat: 54 g
- Saturated Fat: 32 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 160 mg