Rigatoni alla Carbonara is a classic of Italian cuisine, prepared with simple and genuine ingredients like guanciale, Pecorino Siciliano, and eggs. A creamy and flavorful dish, perfect for any occasion.
Bring a pot of water to a boil, add salt, and cook the rigatoni.
In a pan, brown the guanciale cut into strips over low heat without adding oil.
In a bowl, lightly beat the egg yolks and the whole egg, add the grated pecorino and pepper.
Drain the pasta al dente and add it to the pan with the guanciale, stirring.
Add the egg and pecorino cream, stirring quickly to prevent it from drying out.
Add a few tablespoons of cooking water to achieve the desired creaminess.
Serve the rigatoni alla carbonara piping hot.
Italia, Sicilia
| Energy (kcal) | 236.62 |
| Carbohydrates (g) | 0.26 |
| of which Sugars (g) | 0.26 |
| Fat (g) | 21.78 |
| of which Saturates (g) | 4.89 |
| Protein (g) | 9.79 |
| Sale (g) | 0.08 |
