Rigatoni alla Carbonara

Say “Roma” and you’ve said Carbonara. This dish has the responsibility of representing la Grande Bellezza all across the world. Alone it represents the Roman gastronomic empire for its goodness and complexity of execution.

– Chef Antonio Magliulo, La Posta Vecchia

Ingredients (for 4 people)

320 g rigatoni pasta

200 g  aged Pecorino-Romano DOP

200 g guanciale

8 organic egg yolks

Instructions

Cook the pasta in salted water for 9 minutes until it is al dente. In a heated pan, add guanciale (cut into small cubes) and cook until crunchy. In a bowl, add egg yolks and grated pecorino, and mix with a wooden spoon until unified. Once pasta is cooked, strain and make sure to save a cup of the cooked pasta water.  Add pasta to the pan with crispy guanciale, mix and add a little cooked water to thicken.  Once creamy, turn off the heat and fold in the egg yolks and pecorino mixture while stirring continuously.  When to serve, garnish pasta alla carbonara with pepper and grated pecorino.

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