Rigatoni carbonara, yolks only
2 servingsCarbonara
- 200 gRigatoni
- 80 gGuanciale
- 4Egg yolks
- 30 gPecorino Romano
- 30 gParmigiano Reggiano
- 2 gBlack pepper
- 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.