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3 StepsRigatoni carbonara, yolks only · 6 servings

  1. Carbonara · Step 1 of 3

    Cook 600 g Rigatoni in salted water, 1 minute short of the packet time.

  2. Carbonara · Step 2 of 3

    Render 240 g Guanciale until crisp; keep the fat.

    160 °C

  3. Carbonara · Step 3 of 3

    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.

    coats the back of a spoon