Rigatoni carbonara, yolks only
1 servingCarbonara
- 100 gRigatoni
- 40 gGuanciale
- 2Egg yolks
- 15 gPecorino Romano
- 15 gParmigiano Reggiano
- 1 gBlack pepper
- 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.