Cook
10m
Ingredients
Method
Turn cooking mode on
Step 1
Bring a large pot of salted water to the boil and cook the rigatoni until al dente.
200 g Rigatoni
Salt
Step 2
Meanwhile, place the guanciale in a cold pan and bring it up to medium heat. Let the fat slowly render and the pieces turn crisp and golden. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
80 g Guanciale
Step 3
Add the chopped shallot and cook gently until soft and translucent, about 2 minutes.
1 Shallot
Step 4
Crumble in the sausage and cook until browned and just beginning to crisp.
1-2 Italian sausages
Step 5
If using, deglaze the pan with a splash of white wine and let it evaporate.
Dry white wine
Step 6
Stir in the tomato passata and a small pinch of salt, then simmer gently for 5–10 minutes while the pasta finishes cooking.
150 g Tomato passata
Step 7
In a small bowl, whisk together the egg yolks, Pecorino Romano and a splash of hot pasta water until smooth and creamy.
3 Egg yolks
60 g Pecorino Romano
Step 8
Drain the pasta, reserving some of the cooking water, and toss it straight into the pan with the sauce.
Step 9
Add a little pasta water and toss over low heat until everything is glossy and coated.
Step 10
Remove the pan from the heat, pour in the yolk mixture, and stir quickly to create a silky, creamy sauce without scrambling the eggs.
Step 11
Fold in the crispy guanciale and finish with plenty of cracked black pepper.
Black pepper
Step 12
Serve immediately, tearing a few fresh basil leaves over the top. Add an extra grating of Pecorino and a final twist of black pepper before serving.
Fresh basil leaves
For
2
M
I
200
g
Rigatoni, or mezze maniche
80
g
Guanciale, or pancetta, cut into small pieces
1-2
Italian sausages, casing removed
1
Shallot, finely chopped
150
g
Tomato passata, or a few crushed peeled tomatoes
3
Egg yolks
60
g
Pecorino Romano, finely grated
Fresh basil leaves, to finish
Black pepper, freshly cracked
Salt, for the pasta water
1
pinch
Chilli flakes, optional
Dry white wine, a splash, optional
Only visible to you
Made it?
Cancel
Cook
10m
Ingredients
Method
Turn cooking mode on
Step 1
Bring a large pot of salted water to the boil and cook the rigatoni until al dente.
200 g Rigatoni
Salt
Step 2
Meanwhile, place the guanciale in a cold pan and bring it up to medium heat. Let the fat slowly render and the pieces turn crisp and golden. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
80 g Guanciale
Step 3
Add the chopped shallot and cook gently until soft and translucent, about 2 minutes.
1 Shallot
Step 4
Crumble in the sausage and cook until browned and just beginning to crisp.
1-2 Italian sausages
Step 5
If using, deglaze the pan with a splash of white wine and let it evaporate.
Dry white wine
Step 6
Stir in the tomato passata and a small pinch of salt, then simmer gently for 5–10 minutes while the pasta finishes cooking.
150 g Tomato passata
Step 7
In a small bowl, whisk together the egg yolks, Pecorino Romano and a splash of hot pasta water until smooth and creamy.
3 Egg yolks
60 g Pecorino Romano
Step 8
Drain the pasta, reserving some of the cooking water, and toss it straight into the pan with the sauce.
Step 9
Add a little pasta water and toss over low heat until everything is glossy and coated.
Step 10
Remove the pan from the heat, pour in the yolk mixture, and stir quickly to create a silky, creamy sauce without scrambling the eggs.
Step 11
Fold in the crispy guanciale and finish with plenty of cracked black pepper.
Black pepper
Step 12
Serve immediately, tearing a few fresh basil leaves over the top. Add an extra grating of Pecorino and a final twist of black pepper before serving.
Fresh basil leaves
For
2
M
I
200
g
Rigatoni, or mezze maniche
80
g
Guanciale, or pancetta, cut into small pieces
1-2
Italian sausages, casing removed
1
Shallot, finely chopped
150
g
Tomato passata, or a few crushed peeled tomatoes
3
Egg yolks
60
g
Pecorino Romano, finely grated
Fresh basil leaves, to finish
Black pepper, freshly cracked
Salt, for the pasta water
1
pinch
Chilli flakes, optional
Dry white wine, a splash, optional
Only visible to you
Made it?
Cancel
