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Pasta cu riquagghiu – Sicilian Carbonara

Pasta cu riquagghiu - Sicilian Carbonara

Anna Maria
Pasta cu riquagghiu is the Sicilian carbonara; producing this variation of the classic carbonara is simple, inexpensive, and surprisingly delicious.
3 from 2 votes
Prep Time 5 mins
Cook Time 15 mins
Course Main Course, Pasta
Cuisine Italian
Servings 4


  • 400 g rigatoni pasta 14 oz
  • 2 eggs
  • 60 g grated sicilian pecorino or caciocavallo ~5 tbsp
  • chopped parsley
  • 4 tbsp muddica atturrata
  • Salt and pepper
  • 5 tbsp extra virgin olive oil


  • Parsley should be thoroughly cleaned and dried before being finely chopped.
  • In a small mixing bowl, crack the two eggs and whisk the salt, pepper, pecorino, and chopped parsley quickly together.
  • Boil the pasta until it is al dente, then drain it
  • Before draining the pasta, heat a pan with 5 tablespoons of oil.
  • Pour the pasta into the pan and cook it for five minutes, stirring occasionally.
  • Reduce to a low heat setting and pour the riquagghiu over the pasta.
  • To ensure that everything is thoroughly combined, stir quickly.
  • If it appears too dry, add additional cooking water.
  • Serve with muddica atturrata on top.


Keyword Pasta cu riquagghiu, Sicilian Carbonara
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