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While nobody is certain of how carbonara came to be, this combo of bacon, eggs and pasta is glorious.
3-4 ounces guanciale
2 egg yolks
3 ounces grated pecorino romano, grated
Bring a pot of salted water to boil. Drop the rigatoni into the boiling water and cook 1 minute shy of the recommended time.
Cut the guanciale into equal-sized strips about the width of a #2 pencil. Add a splash of olive oil to a sauté pan and add the guanciale. Cook until deep golden, even a bit burnt.
In a small bowl, whisk the egg yolks.
With a minute shy of the al dente time on the pasta, scoop a little bit of the pasta water into the guanciale pan and a little into the whisked eggs to temper them.
Add the pasta to the guanciale pan and toss together. Add the whisked eggs and toss again. Add the cheese and continue to toss until melted and combined. Add black pepper, serve and enjoy.
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