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Description
Boyfriend and I made this together. I would sub spaghetti for rigatoni, take out a little cheese, and remember to be liberal with the pepper.
Ingredients
US|METRIC
4 SERVINGS
- 6 oz. guanciale (or pancetta, cut into 1/4-inch dice)
- salt
- 1 lb. rigatoni
- 5 large egg yolks
- 1 large egg
- 1 cup Pecorino Romano cheese (freshly grated)
- 3/4 tsp. crushed red pepper
- pepper
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Directions
- In a small skillet, cook the guanciale over moderately low heat, stirring occasionally, until the fat is rendered and the meat is tender, about 15 minutes. Let cool slightly.
- Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking water.
- In a large bowl, whisk the egg yolks and egg with the guanciale and the rendered fat. Add the pasta, 1/4 cup of the reserved pasta water and 2/3 cup of the cheese to the egg mixture and toss until creamy, about 1 minute; add more reserved cooking water if necessary. Add the crushed red pepper and season with salt and pepper. Serve in shallow bowls, sprinkled with the remaining cheese.
NutritionView More
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660Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories660Calories from Fat390 |
% DAILY VALUE |
Total Fat43g66% |
Saturated Fat19g95% |
Trans Fat |
Cholesterol440mg147% |
Sodium1260mg53% |
Potassium240mg7% |
Protein34g |
Calories from Fat390 |
% DAILY VALUE |
Total Carbohydrate34g11% |
Dietary Fiber<1g3% |
Sugars<1g |
Vitamin A15% |
Vitamin C2% |
Calcium70% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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