Pasta Carbonara
Ingredients
The pasta
-
1
pound
rigatoni
-
Kosher salt
The sauce
-
6
ounces
guanciale or pancetta
-
5
large
egg yolks
-
1
large
egg
-
1
cup
freshly grated Pecorino Romano cheese
-
¾
teaspoon
crushed red pepper
-
Freshly ground black pepper
Instructions
- Cook the guanciale in a skillet over low heat until the fat is rendered and the meat is tender.
- In a large pot, cook the rigatoni in salted boiling water until al dente, then drain and reserve 1 cup of the cooking water.
- In a bowl, whisk together the egg yolks, egg, guanciale, and rendered fat.
- Add the pasta, reserved pasta water, and 2/3 cup of cheese to the egg mixture and toss until creamy.
- Season with crushed red pepper, salt, and black pepper, then serve topped with remaining cheese.
Nutrition Facts (estimated)
Servings
4 servings
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
You might also like