May 15, 2013

Angelo’s Cookbook: Rigatoni Carbonara Pancetta

Rigatoni Carbonara Pancetta (serves 4):


 What you’ll need:

–          30g butter

–          120g diced Pancetta

–          350g rigatoni

–          3 eggs, beaten

–          50g Grana Padano

–          50g Pecorino cheese

–          Salt & pepper, as you like


What to do:

–          Melt the butter

–          Add pancetta and cook until brown and crispy

–          Cook the pasta in a large pan of salted boiling water until al dente

–          Drain the pasta and add to the pancetta

–          Remove from heat

–          Pour the eggs and half of the grana and pecorino in to the pan

–          Season with black pepper and mix well

–          Add the rest of the cheeses

–          Mix well again and serve

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