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Rigatoni carbonara with garlic

Perfectly traditional? No. Tasty? Oh, yes.

You'll need

350 gm dried rigatoni 2 tbsp olive oil 200 gm smoky pancetta or guanciale, cut into lardons 2 garlic cloves, finely chopped 2 eggs 2 egg yolks 50 gm finely grated pecorino 50 gm finely grated Parmigiano-Reggiano, plus extra, to serve


  • 01
  • Cook pasta in a large saucepan of generously salted boiling water until al dente (5-8 minutes).
  • 02
  • Meanwhile, heat oil in a large frying pan over medium-high heat, add pancetta and fry until crisp (4-5 minutes). Add garlic and stir until fragrant (30 seconds).
  • 03
  • Whisk eggs, yolks and cheeses in a bowl, and season to taste.
  • 04
  • Drain pasta, reserving a little cooking water, and return to pan off the heat. Add egg mixture, toss well until thickened slightly and pasta is evenly coated, adding a little reserved pasta water to thin the sauce if necessary. Toss pancetta through pasta, season thoroughly with black pepper and serve scattered with extra parmesan.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2016

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