Rigatoni carbonara, yolks only
4 servings · 4 × 6 in400 g Rigatoni
160 g Guanciale
8 Egg yolks
60 g Pecorino Romano
60 g Parmigiano Reggiano
4 g Black pepper
forklet.co/r/cXxuKEjm?scale=2 · v1
- Cook 400 g Rigatoni in salted water, 1 minute short of the packet time. 12 min
- Render 160 g Guanciale until crisp; keep the fat. 160 °C · 8 min
- Mix 8 Egg yolks, 60 g Pecorino Romano, 60 g Parmigiano Reggiano and 4 g Black pepper; toss with the pasta over a bain marie until it thickens.
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