Rigatoni alla carbonara

Preparation

1. STEP 1 OF 7

   Bring a pot of water to a boil, add salt, and cook the rigatoni.

2. STEP 2 OF 7

   In a pan, brown the guanciale cut into strips over low heat without adding oil.

3. STEP 3 OF 7

   In a bowl, lightly beat the egg yolks and the whole egg, add the grated pecorino and pepper.

4. STEP 4 OF 7

   Drain the pasta al dente and add it to the pan with the guanciale, stirring.

5. STEP 5 OF 7

   Add the egg and pecorino cream, stirring quickly to prevent it from drying out.

6. STEP 6 OF 7

   Add a few tablespoons of cooking water to achieve the desired creaminess.

7. STEP 7 OF 7

   Serve the rigatoni alla carbonara piping hot.

General Information

Analysis

Macronutrients (100 gr)