I found this recipe in Giallo Zafferano and made some modifications. It’s delicious, easy, filling, and everyone I have made it for loves it. It combines elements of the famous Roman trio of first-course pastas: Carbonara, Amatriciana, and Cacio e Pepe.
I found this recipe in Giallo Zafferano and made some modifications. It's delicious, easy, filling, and everyone I have made it for loves it. It combines elements of the famous Roman trio of first-course pastas: Carbonara, Amatriciana, and Cacio e Pepe.
350gCanned, whole, peeled, San Marzano Tomatoes, crushed
4Egg yolks
200gGuanciale or pancetta
60gGrated Pecorino-Romano cheese, or Parmigiano Reggiano
40gGrated cheese Pecorino-Romano Cheese, or Parmigiano Reggiano to mix in
Extra virgin olive oil to taste
1
Put a large pot of water on to boil the pasta.
2
Slice the guanciale into strips. Drizzle some olive oil in a pan large enough to accommodate the pasta later. Add the guanciale and start to cook it over low-medium heat.
3
If the sausage is in a casing, remove it and cut it into chunks and cook it in the pan with the guanciale.
4
When the meats are well browned, add the tomatoes to the pan and cook, covered, for another 10 minutes.
5
Meanwhile, pour the egg yolks into a bowl and add the 60 grams of grated cheese. Mix them well to create a cream.
6
Boil the pasta.
7
Add a ladle of the pasta cooking water to the egg yolks and cheese mixture to thin it out.
8
When the pasta is al dente, drain it and pour it into the pan with the sauce and mix well. Remove from heat.
9
Pour in the mixture of egg yolks and cheese and stir well.
10
Mix in the remaining cheese before serving.
11
Buon Appetito!
Ingredients
320gRigatoni or Mezzi Rigatoni
250gItalian sausage
350gCanned, whole, peeled, San Marzano Tomatoes, crushed
4Egg yolks
200gGuanciale or pancetta
60gGrated Pecorino-Romano cheese, or Parmigiano Reggiano
40gGrated cheese Pecorino-Romano Cheese, or Parmigiano Reggiano to mix in
Extra virgin olive oil to taste
Directions
1
Put a large pot of water on to boil the pasta.
2
Slice the guanciale into strips. Drizzle some olive oil in a pan large enough to accommodate the pasta later. Add the guanciale and start to cook it over low-medium heat.
3
If the sausage is in a casing, remove it and cut it into chunks and cook it in the pan with the guanciale.
4
When the meats are well browned, add the tomatoes to the pan and cook, covered, for another 10 minutes.
5
Meanwhile, pour the egg yolks into a bowl and add the 60 grams of grated cheese. Mix them well to create a cream.
6
Boil the pasta.
7
Add a ladle of the pasta cooking water to the egg yolks and cheese mixture to thin it out.
8
When the pasta is al dente, drain it and pour it into the pan with the sauce and mix well. Remove from heat.
9
Pour in the mixture of egg yolks and cheese and stir well.
Heather is the host of Casa Pace e Gioia, a holiday rental home with a private pool and olive groves on 8 acres in the countryside hills of Le Marche, Italy.
Our CIN is: IT043053B4BLWUZXVO
View all posts by Heather Erica von Bargen
AuthorHeather Erica von Bargen
