Carbonara with Rigatoni
Serves 4
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I love this dish because it is a world famous dish however, not many people know how to make it the traditional way. The rich flavours and creamy texture make it one of a kind.
Ingredients
400g spaghetti
150g bacon (stretched)
100g pecorino
2 egg yolks
1 egg
Salt to taste
Pepper to taste
Methodology
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- Cut the bacon into strips or cubes
- Put the bacon in a pan without adding any type of fat and brown well
- Grate the pecorino into a bowl and add the egg yolks and whole egg - mix well.
- Season the mixture with a pinch of pepper and set aside.
- Once the bacon has browned, drain it and transfer it to a container
- Bring water to a boil in a large pot and add salt.
- Put the spaghetti into the boiling water and cook.
- Add 1 or 2 ladles of pasta cooking water to the pan which browned the bacon with the heat off - let a cream form with the fat from the bacon.
- When the spaghetti is cooked, drain it directly into the pan containing the cream.
- Remove the pan from the heat, stir and let the pasta cool for about 30 seconds.
- Add the egg and pecorino mixture to the pasta, mix and then put the pan over the heat again and toss the pasta for a few moments.
- Turn off the heat, add the bacon, mix and serve.