Rigatoni carbonara, yolks only
2 servings · 4 × 6 in7 oz Rigatoni
2.75 oz Guanciale
4 Egg yolks
1 oz Pecorino Romano
1 oz Parmigiano Reggiano
0.25 oz Black pepper
forklet.co/r/cXxuKEjm?units=us · v1
- Cook 7 oz Rigatoni in salted water, 1 minute short of the packet time. 12 min
- Render 2.75 oz Guanciale until crisp; keep the fat. 160 °C · 8 min
- Mix 4 Egg yolks, 1 oz Pecorino Romano, 1 oz Parmigiano Reggiano and 0.25 oz Black pepper; toss with the pasta over a bain marie until it thickens.
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