RIGATONI ALLA CARBONARA (RIGATONI WITH PANCETTA AND EGGS)

Chef Mauro Trabalza of Sora Lella NYC has chosen this recipe of because it is easy to make, quick to prepare and absolutely Roman. As the name is derived from the Italian word for charcoal, some believe that the dish was first made as a hearty meal for Italian charcoal workers, but its real origins are obscure. In Rome recipes feature guanciale, an unsmoked Italian bacon prepared with pig's jowl or cheeks, that can be replaced by simple pancetta.

Ingredients

 

Serves 4

 

 

1 pound Rigatoni pasta

100 grams smoked bacon, thinly sliced

200 grams pancetta or guanciale, thinly sliced

3 tablespoons olive oil

3 tablespoons white wine

70 grams grated parmigiano reggiano

70 grams pecorino

5 eggs

 

Bring 5 quarts of salted water to a boil. Meanwhile heat the olive oil over a medium-high flame, add the bacon and the pancetta for about 5 minutes. Add the wine and let evaporate. Once it has evaporated add 3 tablespoons of water. Remove from heat and set aside.

 

Whisk 1 whole egg and the yolks of the other four eggs. Add the parmigiano and season with pepper. Continue whisking to make a nice and homogeneous cream (similar to zabaione in consistency).

 

Cook the rigatoni for only 8 minutes. Drain and add to the pan with the pancetta. Cook over low flame until the water is absorbed. Then slowly add the cream, but be careful not to over cook it or it will become a frittata. Grab the pan and continuously move to and away from the flame in order to let the cream mix well but remain creamy. Remove from heat, season with pecorino and serve.