Rigatoni carbonara, yolks only
2 servingsCarbonara
- 7 ozRigatoni
- 2.75 ozGuanciale
- 4Egg yolks
- 1 ozPecorino Romano
- 1 ozParmigiano Reggiano
- 0.25 ozBlack pepper
- 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.