Rigatoni carbonara, yolks only
6 servings · 4 × 6 in600 g Rigatoni
240 g Guanciale
12 Egg yolks
90 g Pecorino Romano
90 g Parmigiano Reggiano
6 g Black pepper
forklet.co/r/cXxuKEjm?scale=3 · v1
- Cook 600 g Rigatoni in salted water, 1 minute short of the packet time. 12 min
- Render 240 g Guanciale until crisp; keep the fat. 160 °C · 8 min
- Mix 12 Egg yolks, 90 g Pecorino Romano, 90 g Parmigiano Reggiano and 6 g Black pepper; toss with the pasta over a bain marie until it thickens.
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