Carbonara
Batch 820 g- 400 gRigatoni
- 160 gGuanciale
- 8Egg yolks
- 60 gPecorino Romano
- 60 gParmigiano Reggiano
- 4 gBlack pepper
- 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.