Rigatoni carbonara, yolks only
6 servingsCarbonara
- 600 gRigatoni
- 240 gGuanciale
- 12Egg yolks
- 90 gPecorino Romano
- 90 gParmigiano Reggiano
- 6 gBlack pepper
- 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.