Recipe

Cards

Printed at the current scale: 1 serving · Metric · front and back, more cards if it runs long

Rigatoni carbonara, yolks only

1 serving · 4 × 6 in

100 g Rigatoni

40 g Guanciale

2 Egg yolks

15 g Pecorino Romano

15 g Parmigiano Reggiano

1 g Black pepper

forklet.co/r/cXxuKEjm?scale=0.5 · v1

Cook 100 g Rigatoni in salted water, 1 minute short of the packet time. 12 min
Render 40 g Guanciale until crisp; keep the fat. 160 °C · 8 min
Mix 2 Egg yolks, 15 g Pecorino Romano, 15 g Parmigiano Reggiano and 1 g Black pepper; toss with the pasta over a bain marie until it thickens.

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