Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 12.41 dollar
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 500grams rigatoni pasta
- 200grams Bertocchi Pancetta
- 2 pieces eggs
- 3 pieces egg yolks
- 1/2 cup grated parmesan cheese
- Parmesan cheese (to serve)
- Black pepper (to serve)
Method
Step 1 of 5
Cook the rigatoni until 'al dente' in a pot of boiling salted water.
Step 2 of 5
In the meantime, chop the pancetta into 1cm thick batons, place in a dry cold pan, then place over medium heat and cook stirring until the pancetta is crisp.
Step 3 of 5
Whisk eggs, egg yolks and parmesan cheese in a large bowl, then quickly whisk in 0.25 cup of hot pasta water from the cooking pot.
Step 4 of 5
Drain the pasta, pour into the same pan as the pancetta and toss to coat the pasta in the pancetta. Pour the pasta and pancetta into the bowl with the egg mixture and toss quickly, until the pasta is well coated by a glossy slightly thickened sauce and the cheese has melted.
Step 5 of 5
Serve immediately with freshly ground black pepper and extra parmesan cheese.
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