Serves 1
Directions
- 1Cut off the rind from the guanciale and leave the curing part.
- 2Cut the guanciale into squares and leave it to sweat over very low heat.
- 3Remove the skin from the sausage.
- 4Add the sausage to the crispy guanciale.
- 5Cut the onion and poach it in the rendered fat.
- 6Deglaze with white wine.
- 7Add the tomato sauce.
- 8Cook the pasta.
- 9Prepare the carbonara cream with egg yolk, pecorino cheese, and black pepper, and help with a little pasta cooking water.
- 10Add the pasta directly to the sauce with some cooking water.
- 11Add the meats and pecorino cheese.
- 12With the heat off, add the carbonara cream.
Ingredients
- 320 g rigatoni pasta
- 250 g fresh sausage
- 200 g guanciale
- 60 g Pecorino cheese
- 4 egg yolks
- 390 g sieved tomato
- olive oil
- salt
- ground black pepper
- 0.5 onion
- white wine
- cooking water
Tips
- Add more meat, pecorino cheese, and black pepper before serving.
- Use a pasta of quality for the best result.
- Pasta alla zozzona will take away all the evils.
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