- Mix the egg yolks, pecorino and a grind of black pepper in a bowl.
- Cut the guanciale into strips and sear in a large, non-stick pan until crisp. Once golden brown, transfer the strips of guanciale to a plate, leaving the pan juices over the heat.
- Cook the Mezzi Rigatoni no. 844 to an al dente texture in salted boiling water. Once cooked, drain and add to the pan with the guanciale pan juices and a ladleful of hot water, with the heat off.
- Add the egg and cheese mixture, and stir quickly until creamy. Finally, add the guanciale and toss with the pasta.
- Once the pasta and sauce have come together, plate up, add a generous grind of black pepper, and serve immediately.
Mezzi rigatoniin a carbonara sauce
N. 844
10 min
8-10 min
4 people
Easy
INGREDIENTS
Italian Wheat Mezzi Rigatoni no. 844 350g
Guanciale (cured pork jowl), thickly sliced 100g
Aged pecorino, grated 50g
Super-fresh egg yolks 4
Black pepper to taste
PREPARATION
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