ENTRÉES
MEZZI RIGATONI CARBONARA COOK TIME 20 MIN. | MAKES 4 SERVINGS
Ingredients
Directions
•
16 oz - De Cecco Mezzi Rigatoni no. 26,
1. Stir yolk, black pepper, and both cheeses in a bowl and
•
1/2 cup (4 oz) - pasteurized egg yolk
2. Meanwhile, broil the diced guanciale, and set fat aside.
•
pinch of ground black pepper
3. Combine pasta, egg sauce, and guanciale in a pan.
•
1/2 cup (4 oz) - grated Pecorino
4. Add fat and 2 ounces of boiling water. Sauté for a few seconds.
•
1/4 cup (2 oz) - grated Parmigiano
•
1/2 cup (4 oz) - guanciale or pancetta
cooked
Romano cheese
refrigerate.
5. Garnish with grated cheese and serve.
cheese
Featuring:
DE CECCO MEZZI RIGATONI NO. 26 SKU # 927067
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