Meals

Mezzi Rigatoni Carbonara

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Prep Time: 20 mins. Servings: 4

This variation on the classic pasta carbonara features short rigatoni pasta sautéed in a sauce of grated Pecorino Romano and Parmesan cheeses with broiled, diced guanciale.

Ingredients

• 1 box De Cecco mezzi rigatoni no. 26, cooked

• ½ cup Pasteurized egg yolk

• ½ Tbsp Ground black pepper

• ½ cup Grated Pecorino Romano cheese

• ¼ cup Grated Parmesan cheese

• ½ cup Guanciale or pancetta, diced

Directions

1. Stir yolk, black pepper, and both cheeses in a bowl and refrigerate.

2. Meanwhile, broil the diced guanciale, and set fat aside.

3. Combine pasta, egg sauce, and guanciale in a pan.

4. Add fat and ¼ cup of boiling water and sauté for a few seconds. 5. Garnish with grated cheese and serve.