A Singaporean Mum

There are some dinners that feel like a warm hug in a bowl, and this rigatoni carbonara is exactly that. Smoky bacon, golden mushrooms, and a silky parmesan-egg sauce come together with rigatoni that holds every bit of goodness. It’s quick, comforting, and the kind of meal that disappears fast at the table—especially when there’s chilli flakes and black pepper on top.

Here’s how I do it!

Ingredients (serves 2-3)

250g rigatoni
200g bacon strips, sliced
150g button mushrooms, sliced
½ onion, diced
3 cloves garlic, diced

Carbonara Sauce:

1 egg
½ cup grated Parmesan cheese
1-2 ladles pasta water

To Finish:

Chilli flakes, to taste

Freshly cracked black pepper, to taste

Method

1. Cook the Pasta

• Bring a large pot of salted water to a boil.

• Cook the rigatoni according to package instructions until al dente.

• Reserve 1-2 ladles of pasta water before draining.

2. Prepare the Carbonara Sauce

• Whisk together the egg, Parmesan cheese, and reserved pasta water in a bowl until smooth.

• Set aside.

3. Cook the Mushrooms

• Heat a large pan over medium heat and cook the mushrooms until it turns lightly crispy.

4. Cook the Bacon and Vegetables

• Heat a large pan over medium heat and cook the bacon until the fat renders and it turns lightly crispy.

• Add the onion and cook until softened, then stir in the garlic and cook until fragrant.

• Add the cooked mushrooms.

5. Combine Everything

• Add the drained rigatoni into the pan and toss to coat well in the bacon and mushroom mixture.

• Turn off the heat, then pour in the carbonara sauce and mix quickly until it thickens and clings to the pasta.

• Add a little extra pasta water if needed to loosen the sauce.

6. Serve

• Finish with chilli flakes and freshly cracked black pepper.

• Serve immediately.