Pasta Carbonara
Experience heaven on a plate with Andrew Zimmern's Rigatoni Carbonara, using top-notch Pecorino Romano and farm-fresh eggs for an unforgettable pasta dish.
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Cooking tools:
- Skillet
- Pot
- Colander
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cup
- Stove
- Kitchen timer
Ingredients
- 6 ounces guanciale or pancetta, cut into 1/4-inch dice
- Salt
- 1 pound rigatoni
- 5 large egg yolks
- 1 large egg
- 1 cup freshly grated Pecorino Romano cheese
- 3/4 teaspoon crushed red pepper
- Pepper
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