Rigata Carbonara

Carbonara but with the frankly superior pasta choice of rigatoni instead of spaghetti.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1.) Remove the tough outer fat (usually a reddish colour) from your guanciale with a knife, and slice into small cuboids, about 1.5cm strips

Step 2

2.) Boil 750ml of water, and add into a pot with your rigatoni, add a generous helping of salt crystals, maybe 2 large pinches. Set aside a ladle of pasta water

Step 3

3.) In a cold pan with no oil, add sliced guanciale and heat the pan on low until golden brown and crispy

Step 4

4.) In a separate bowl, beat your whole egg and egg yolk with your pecorino and cracked black pepper and set aside

Step 5

5.) Once your guanciale is cooked, remove and set aside but leave the fat in the pan and take off the heat

Step 6

6.) Once pasta is cooked, add it to the guanciale fat and toss it for about 30 seconds

Step 7

7.) Add your guanciale back to the pan and toss in the egg mixture, add pasta water to adjust thickness. The sauce should be of a creamy consistency and glossy

Step 8

8.) Serve and add more pecorino and black pepper on top to finish