Name: Rigatoni carbonara with garlic
Yield: 4
Ingredients: 350 gm dried rigatoni; 2 tbsp olive oil; 200 gm smoky pancetta or guanciale, cut into lardons; 2 garlic cloves, finely chopped; 2 eggs; 2 egg yolks; 50 gm finely grated pecorino; 50 gm finely grated Parmigiano-Reggiano, plus extra, to serve

Perfectly traditional? No. Tasty? Oh, yes.

Ingredients

350 gm dried rigatoni

2 tbsp olive oil

200 gm smoky pancetta or guanciale, cut into lardons

2 garlic cloves, finely chopped

2 eggs

2 egg yolks

50 gm finely grated pecorino

50 gm finely grated Parmigiano-Reggiano, plus extra, to serve

Method

Main

1.Cook pasta in a large saucepan of generously salted boiling water until al dente (5-8 minutes).

2.Meanwhile, heat oil in a large frying pan over medium-high heat, add pancetta and fry until crisp (4-5 minutes). Add garlic and stir until fragrant (30 seconds).

3.Whisk eggs, yolks and cheeses in a bowl, and season to taste.

4.Drain pasta, reserving a little cooking water, and return to pan off the heat. Add egg mixture, toss well until thickened slightly and pasta is evenly coated, adding a little reserved pasta water to thin the sauce if necessary. Toss pancetta through pasta, season thoroughly with black pepper and serve scattered with extra parmesan.

Styling by Emma Knowles

Profile Claire Delmar