Ingredients for 4 people:
- 400g Rigatoni di Gragnano I.G.P.
- 4 Egg yolks
- 100g Pecorino Romano DOP
- 120g Pillow
- Salt to taste
- Black pepper to taste
Method
Place the two egg yolks in a bowl and add the Pecorino Romano, mixing with a fork until a smooth mixture is obtained.
Meanwhile, brown the bacon in a pan without adding any other fatty ingredients. Once browned, set the crispy bacon aside, keeping the released fat in the pan.
Cook the pasta and drain it 3 minutes before the indicated time to continue cooking in the pan previously used, adding water
Carbonara in my opinion
Ingredients
For 1 serving
100 g Rigatoni
2 egg yolks
90 g pecorino romano
Black pepper to taste
70 g Pillow
Salt to taste
Method
Place the two egg yolks in a bowl and add the Pecorino Romano, mixing with a fork until a smooth mixture is obtained.
Meanwhile, brown the bacon in a pan without adding any other fatty ingredients. Once browned, set the crispy bacon aside, keeping the released fat in the pan.
Cook the pasta and drain it 3 minutes before the indicated time to continue cooking in the previously used pan, adding cooking water and ground pepper. Once cooked, remove the pasta from the heat, add the egg yolk and pecorino mixture and stir until you reach the desired creaminess.
