Rigatoni Carbonara

Preparation Stage

Cut the guanciale into squares and put it in the pan. Put a large saucepan on the fire with water and coarse salt to boil the rigatoni. Heat the guancaile in a pan over a low heat; it must soften gently, releasing all the “fat”: it will be used to sauté the rigatoni in a pan. It will take about 2 minutes. In the meantime, the water will have come to a boil, cook the rigatoni. Mix the egg yolks with most of the Pecorino Romano PDO (leave 1 teaspoon for the dressing) and pepper. Add 1 tablespoon of the pasta cooking water.

The cream must be soft, but at the same time full-bodied and velvety. Intense color so not too pale. Drain the rigatoni al dente directly into the hot pan with the guanciale and set aside the cooking water to add 2-3 tablespoons to the pasta. Sauté everything together for 1 minute over high heat.

Turn off the heat, remove the pan from the stove and pour the egg yolk cream over the rigatoni with the heat off. Mix for a few seconds, add 1 – 2 tablespoons of boiling cooking water to promote creaminess and pepper. Serve with a sprinkling of Pecorino Romano PDO and a pinch of pepper.

Recipe created in collaboration with APCI (Professional Association of Italian Chefs)