Rigatoni carbonara, yolks only
2 servings · 4 × 6 in200 g Rigatoni
80 g Guanciale
4 Egg yolks
30 g Pecorino Romano
30 g Parmigiano Reggiano
2 g Black pepper
forklet.co/r/cXxuKEjm?scale=1 · v1
- Cook 200 g Rigatoni in salted water, 1 minute short of the packet time. 12 min
- Render 80 g Guanciale until crisp; keep the fat. 160 °C · 8 min
- Mix 4 Egg yolks, 30 g Pecorino Romano, 30 g Parmigiano Reggiano and 2 g Black pepper; toss with the pasta over a bain marie until it thickens.
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