Rigatoni carbonara with garlic

AT A GLANCE

  • Serves 4 people

Perfectly traditional? No. Tasty? Oh, yes.

  • 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
01   Cook pasta in a large saucepan of generously salted boiling water until al dente (5-8 minutes).
02   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).
03   Whisk eggs, yolks and cheeses in a bowl, and season to taste.
04   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.

Topics:

PASTA, PANCETTA, PECORINO, WINTER, FAST, PASTA

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

CLAIRE DELMAR

FEATURED IN

Jun 2016

Jun 2016

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