Rigatoni Carbonara is an Italian dish. It’s been accepted as an American comfort food however and for good reason. This is a spare rendition much closer to the traditional Italian version. But it has all the creamy goodness and rich, sweet pork you come to expect. Oh and don’t forget the pepper. I used a trio of colored peppers, but black pepper works great too.
- 1 box (16oz) high-quality rigatoni
- 2 large eggs
- 4 large egg yolks
- ¼ pound guanciale, diced small and rendered
- salt as needed
- ¼ cup pecorino romano, plus more for serving
- 1 tablespoon assorted pepper corns, like green, pink, black & white, freshly ground
Bring a large pot of salted water to a rapid boil. Drop in the pasta and stir. Cook for about 12 minutes until al dente; reserve 1‑cup of the cooking water and then drain.
Meanwhile, in a large mixing bowl, lightly whisk eggs and yolks with a fork and add the cooked guanciale. Gradually add the drained hot pasta and then the cheese. Mix until the pasta is thoroughly coated withthe creamy sauce. Ifnecessary, add a little of the reserved cooking water to thin the sauce to taste. Season with salt and the freshly ground peppercorn mix.