Mezzi rigatoniin a carbonara sauce

N. 844

10 min
8-10 min
4 people
Easy
Mezzi rigatoni alla carbonara

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

  1. Mix the egg yolks, pecorino and a grind of black pepper in a bowl.
  2. 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.
  3. 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.
  4. Add the egg and cheese mixture, and stir quickly until creamy. Finally, add the guanciale and toss with the pasta.
  5. Once the pasta and sauce have come together, plate up, add a generous grind of black pepper, and serve immediately.

Recommended pasta for this recipe

Mezzi rigatoni
N. 844 - Italian wheat
Mezzi rigatoni

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