A CLASSIC ROMAN PASTA WITH GUANCIALE, PECORINO, EGG YOLKS AND BLACK PEPPER.
- Servings: 2
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
INGREDIENTS
- 200 g high-quality rigatoni
- 100 g guanciale, cut into small lardons
- 3 large egg yolks
- 60 g Pecorino Romano, finely grated, plus more for serving
- 1 tsp freshly cracked black pepper, plus more for serving
- Kosher salt, as needed
METHOD
1. Bring a large pot of water to a boil. Season it lightly with salt, as the guanciale and Pecorino are already quite salty.
2. Place the guanciale in a cold, large skillet. Set it over medium-low heat and cook slowly for 8 to 10 minutes, stirring occasionally, until the fat has rendered and the guanciale is golden and crispy.
3. Remove the crispy guanciale with a slotted spoon and set it aside, leaving all the rendered fat in the skillet.
4. In a bowl, whisk together the egg yolks, finely grated Pecorino and black pepper. Add 1 tablespoon of the warm guanciale fat and a small splash of pasta cooking water. Whisk until smooth and creamy. Set the slurry aside.
5. Cook the rigatoni until very al dente, about 2 minutes less than the package instructions. Reserve at least 500 ml of pasta cooking water.
6. Add a ladleful of pasta water to the skillet containing the guanciale fat. Swirl the pan and scrape up anything stuck to the bottom to deglaze it.
7. Transfer the rigatoni directly to the skillet. Toss vigorously over medium heat, adding more pasta water a little at a time. Continue tossing until the pasta finishes cooking and the fat and water form a glossy emulsion.
8. Remove the skillet completely from the heat and let it cool for about 30 seconds. Add the egg yolk and Pecorino slurry.
9. Toss continuously and energetically, adding small splashes of pasta water as needed, until the rigatoni is coated in a silky, creamy sauce. The residual heat will gently thicken the sauce without scrambling the yolks.
10. Fold in most of the crispy guanciale. Divide between warm bowls and finish with the remaining guanciale, more Pecorino and freshly cracked black pepper.
By Laurent Dagenais