Rigatoni alla Carbonara (Roman Recipe)

• 7 oz guanciale ((see notes regarding substitutions))
• 1 tsp lard ((organic))
• 5 egg yolks ((organic))
• 5 oz Pecorino Romano, DOP cheese (grated)
• 1 tsp sea salt
• ½ tsp black pepper
• 1 lb rigatoni ((high quality))

Cook the Pasta

1. 1

   Start your pasta water in a large pot on the burner over medium high heat.

2. 2

   Just before the water starts to boil, add a little salt (this dish requires less salt due to the inclusion of guanciale and Pecorino which are already salty.)

3. 3

   Add the pasta when the water comes to a boil and keep stirring occasionally while preparing the rest of the dish.

Prepare the Guanciale/Meat

1. 4

   While waiting for the water to come to a boil, slice the guanciale into strips or bite-sized pieces and cook them gently in a large pan with the lard over medium-low heat. Turn off the pan when the guanciale is how you like it, just starting to get crispy, crispy or in between.

Make the Sauce

1. 5

   Beat the egg yolks in a bowl and stir in the grated Pecorino, and plenty of freshly grated black pepper. Don’t add salt, the Pecorino and the pasta water will take care of that. Add the hot pasta water a little at a time, beating it into the egg mixture as you go, until it becomes a smooth, pourable sauce.

2. 6

   Now, pour in some of the pasta water a little at a time and beat into the egg mixture. It should form a nice sauce.

Combine the Ingredients

1. 7

   Lift the rigatoni directly from the water when it's ready using a spider or slotted spoon. Combine the pasta with the guanciale and stir gently.

2. 8

   Next, pour in the egg mixture and stir. This is the critical moment: keep the heat off, and keep mixing until every tube of rigatoni is coated in the sauce. You’re looking for a silky, smooth coating, with no sign of scrambled eggs.

Serve

1. 9

   Plate immediately with more grated cheese and a generous amount of black pepper on top, if desired, and serve.