Ingredients for 4 people
- 320 grams of rigatoni
- 120 grams of pasteurized egg yolk
- 60 grams of grated Pecorino Romano DOP
- 300 grams of guanciale
- Black pepper to taste
- Salt to taste
Method
Cut the guanciale into matchstick-sized pieces and roast them in a hot pan.
Meanwhile, bring water to a boil, salt it carefully, and cook the pasta.
Once the pasta is cooked, drain it and toss it in the guanciale fat for a few seconds.
Combine the pasteurized egg yolks with grated Pecorino Romano DOP and ground toasted pepper, mixing to obtain a paste.
Turn off the heat of the pan, add the egg yolk and Pecorino paste, and mix, tossing the pasta until smooth.
Finally, add the crispy guanciale.
Plating
Plate the pasta and garnish it with additional guanciale and a sprinkle of grated Pecorino Romano DOP.
