Recipe & photography by Ed Barrow.
Ingredients
120g diced guanciale, or alternatively pancetta can be substituted
150g Northern Pasta Co Rigatoni
1 whole egg + 2 egg yolks
45g of Parmesan, finely grated
Method
Start by placing a large pan of salted water onto to boil.
Add the guanciale to a heavy bottomed saute or frying pan and place on a medium low heat. Fry this for around 6-7 minutes, rendering down the fat slowly as the pan heats up before starting to fry and gain a good caramelisation on it after a few minutes.
Add the rigatoni to the boiling water and cook for 9 minutes or until al-dente.
Meanwhile, add the egg and yolks to a small bowl along with Parmesan and a small splash of the pasta water. Stir to form a paste and season well with black pepper and a little salt. Add the guanciale along with the rendered fat and mix together to warm the egg a little.
Once the pasta is cooked drain it saving back some pasta water. Add the rigatoni back into the pan. Then add the egg mixture. Whilst off the heat to ensure the egg doesn’t over cook, stir well until the sauce has coated the pasta, add small splashes of pasta water to loosen the sauce until everything is glossy and coated in the sauce.
Divide between 2 bowls and finish with some extra Parmesan over the top.
