Rigatoni Carbonara Recipe
Guanciale, Egg Yolk, Parmesan, Pecorino Romano
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Ingredients
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Pasta
Sauce
Method
Pasta Preparation
- 1
Cook the Rigatoni
In a large pot, bring salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Sauce Preparation
- 2
Cook the Guanciale
In a large skillet over medium heat, add the guanciale. Cook until crispy and golden brown, about 5-7 minutes. Remove from heat and let cool slightly.
- 3
Prepare the Sauce
In a mixing bowl, whisk together the egg yolks, grated Parmesan, and Pecorino Romano cheeses until well combined. Add black pepper and mix thoroughly.
Combine and Serve
- 4
Combine Pasta and Sauce
Add the hot rigatoni to the skillet with the guanciale. Toss to combine. Remove from heat and quickly add the egg and cheese mixture, stirring vigorously to create a creamy sauce. If the mixture is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 5
Serve
Serve immediately, garnished with extra grated cheese and freshly cracked black pepper.