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Pasta cu riquagghiu – Sicilian Carbonara

Pasta cu riquagghiu – Sicilian Carbonara
The Sicilian variation of the classic carbonara is pasta cu riquagghiu.

While carbonara is a recipe that dates back to the 1940s and 1950s, Sicilian carbonara originally appeared in 17th-century cookbooks. Its origins are ancient and connected to the island's historical and cultural events.

The traditional ingredients include eggs, cheese (caciocavallo or pecorino), and parsley, which were typically seen in “peasant foods”. The Sicilian carbonara lacks the guanciale that we see in the Roman version.

The major component is a beaten egg, which cools into little lumps due to the heat, giving the pasta a sweet taste. Even though I prefer it dry, you can make it more creamy by adding a little cooking water.

Pasta cu riquagghiu – Sicilian Carbonara

Begin preparing the riquagghiu while the pasta is cooking in salted water. In a mixing bowl, whisk together the eggs with a teaspoon of salt, a tablespoon of parsley, pecorino, and a good grind of pepper. Toss the ingredients together thoroughly. Drain the pasta right before it becomes al dente.

Pasta cu riquagghiu – Sicilian Carbonara

In a big pan, heat 5 tablespoons of oil. Add the pasta and cook for five minutes, stirring occasionally. Reduce the heat to low and add the riquagghiu. Stir quickly to combine the ingredients thoroughly without allowing the beaten egg cream to thicken too much. Serve with a sprinkle of muddica atturrata on top.

Courses ,
Difficulty Beginner
Prep Time: 5 mins Cook Time: 15 mins Total Time: 20 mins
Servings 4
Best Season Suitable throughout the year
Pasta cu riquagghiu is the Sicilian carbonara; producing this variation of the classic carbonara is simple, inexpensive, and surprisingly delicious.
  • 14 ounces rigatoni pasta
  • 2 eggs
  • 5 tablespoons grated sicilian pecorino or caciocavallo
  • chopped parsley
  • 4 tablespoons muddica atturrata
  • Salt and pepper
  • 5 tablespoons extra virgin olive oil
  1. Parsley should be thoroughly cleaned and dried before being finely chopped.
  2. In a small mixing bowl, crack the two eggs and whisk the salt, pepper, pecorino, and chopped parsley quickly together.
  3. Boil the pasta until it is al dente, then drain it
  4. Before draining the pasta, heat a pan with 5 tablespoons of oil.
  5. Pour the pasta into the pan and cook it for five minutes, stirring occasionally.
  6. Reduce to a low heat setting and pour the riquagghiu over the pasta.
  7. To ensure that everything is thoroughly combined, stir quickly.
  8. If it appears too dry, add additional cooking water.
  9. Serve with muddica atturrata on top.
Keywords: Pasta cu riquagghiu, Sicilian carbonara