The classic Roman dish with rigatoni is the perfect comfort food and easier to make than you think.
- 500g/5 cups rigatoni
- 4 eggs
- 1 egg yolk
- 125g/1 cup pancetta or guanciale if you can get
- 1 cup Pecorino Romano
- Black pepper
In a large pan fry the pancetta until crisp.
In a bowl whisk the eggs, cheese and lots of pepper until combined.
Cook the pasta in boiling salted water until al dente and drain, add to the pancetta and mix, take off the heat.
Add the egg mixture to the pasta and work fast mixing to create a creamy sauce.
Add extra cheese and pepper and enjoy!