Description
A creamy and spicy twist on traditional carbonara, featuring al dente rigatoni, sautéed garlic, mushrooms, and a hint of red pepper flakes.
Ingredients
Scale
- 1 pound Rigatoni pasta
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 cloves Fresh garlic, minced
- 8 ounces Mushrooms, sliced (cremini or shiitake recommended)
- 1 to 2 teaspoons Red pepper flakes
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- Fresh parsley for garnish
Instructions
- In a large pot, bring salted water to a boil. Add the rigatoni and cook until al dente, following package instructions. Reserve about 1 cup of pasta water before draining.
- In a large skillet, heat the olive oil and butter over medium heat until melted. Add the minced garlic and sauté until fragrant, about 1 minute. Avoid browning.
- Toss in the sliced mushrooms and cook for about 5–7 minutes until tender.
- Stir in the red pepper flakes followed by the heavy cream. Simmer gently for about 5 minutes.
- Add the drained rigatoni to the sauce, tossing to coat. If too thick, add reserved pasta water until desired consistency.
- Remove from heat and fold in Parmesan cheese. Adjust any seasoning as necessary. Serve hot, garnished with fresh parsley.
Notes
For a lighter dish, swap heavy cream for half-and-half. For a vegan option, use coconut cream and nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg
Keywords: carbonara, spicy pasta, rigatoni, Italian recipe, creamy pasta, comfort food