From the kitchen of 425Cellars ~ James Vazquez & Cory Barnidge

INGREDIENTS (serves 3-4 people)

  • Salt

  • Pepper

  • Oil

  • 6 oz Guanciale

  • 8 oz Bacon

  • 1 pound Rigatoni Noodles

  • 5 large Egg yolks

  • 1 Egg

  • 1 cup grated Pecorino Romano cheese


Step 1

Heat a large pot with water. Add a generous amount of salt and glug of olive oil. The olive oil will prevent the rigatoni from sticking.

Step 2

Cook the rigatoni al dente

Step 3

Meanwhile, chop up bacon and guanciale into ¼ inch cubes.

Step 4

Heat a medium sized skillet of medium heat. Add meat and cook 5-8 minutes.

Step 3

Grate a cup of pecorino and set aside

Step 4

Drain pasta reserving a half cup of pasta liquid 

Step 5

Combine cheese, egg and egg yokes in a bowl and whisk

Step 6

Heat skillet with meat of medium, add rigatoni and reserved pasta liquid. Cook stirring often until liquid is gone. Then remove from heat. Allow to cool down for a couple minutes. If the pan is too hot it will make the cheese and egg mixture into scrambled eggs. 

Step 7

Once skillet has cooled, add cheese and egg mixture to skillet and stir to combine. Add salt and pepper to taste, serve immediately