×
3 StepsRigatoni carbonara, yolks only · 2 servings

  1. Carbonara · Step 1 of 3

    Cook 7 oz Rigatoni in salted water, 1 minute short of the packet time.

  2. Carbonara · Step 2 of 3

    Render 2.75 oz Guanciale until crisp; keep the fat.

    160 °C

  3. Carbonara · Step 3 of 3

    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.

    coats the back of a spoon