Mezzi Rigatoni is the superior choice for carbonara is
yes i cut my guanciale into small pieces after frying to use it as a seasoning left some chunky pieces too even tho you cant really see them
by FoxBotGod
10 Comments
OwO-w_w-p_q
wow the sauce looks perfectly silky and the color is on point 😍
Adventurous_bay_bbq
Yes please!!
FoxBotGod
Alright im a Chef so I usually just make stuff without paying too much attention to how much i use of what but
this is 150g Mezzi Rigatoni 2 Egg yolks like 70 g Guanciale Idk a hand full of pecorino i just eye ball it really salt and pepper and pasta water
i removed the pellicle from the guanciale and added that to the pasta water
boiled the rigatoni until al dente while my guanci was frying up crispy
in the meantime i seperated 2 eggs mixed the egg yolk with the pecorino and then tempered the egss using some of the guanciale oil and some pasta water
when the pasta was done i set aside some pasta water
took out half the guanciale and deglaced the pot with the pasta water i added back the pasta and mixed around a bit before adding my egg mixture in
i mixed in the egg and cheese and on low heat let everything come together
i cut the other half of the guanciale into fine pieces almost like a powder and saved it for garnish
plated it up when the sauce was nice and thick and added back the guanciale and some fresh peoper to top it off
Bobo6705
No
Beny1995
If you go to pasta jail I’ll be your bunkmate this looks great.
/seriously: the older I get the more I realise Rigatoni seems to be the best in most cases
raven_desires
That looks absolutely delicious!
tlh9979
Personally love longer noodles for carb, but your sauce is perfect.
Mezze rig is my fav for amatriciana or gricia.
Cute-Assistant2555
Looks a bit dry, but good job!! Would eat it if i was hungry 🙂
Celtia398
Yum!
allthecats
Don’t hate me but I always prefer mezze rigatoni over regular rigatoni! It’s just perfect in my opinion.
10 Comments
wow the sauce looks perfectly silky and the color is on point 😍
Yes please!!
Alright im a Chef so I usually just make stuff without paying too much attention to how much i use of what but
this is 150g Mezzi Rigatoni
2 Egg yolks
like 70 g Guanciale
Idk a hand full of pecorino i just eye ball it really
salt and pepper
and pasta water
i removed the pellicle from the guanciale and added that to the pasta water
boiled the rigatoni until al dente while my guanci was frying up crispy
in the meantime i seperated 2 eggs mixed the egg yolk with the pecorino and then tempered the egss using some of the guanciale oil and some pasta water
when the pasta was done i set aside some pasta water
took out half the guanciale and deglaced the pot with the pasta water
i added back the pasta and mixed around a bit before adding my egg mixture in
i mixed in the egg and cheese and on low heat let everything come together
i cut the other half of the guanciale into fine pieces almost like a powder and saved it for garnish
plated it up when the sauce was nice and thick and added back the guanciale and some fresh peoper to top it off
No
If you go to pasta jail I’ll be your bunkmate this looks great.
/seriously: the older I get the more I realise Rigatoni seems to be the best in most cases
That looks absolutely delicious!
Personally love longer noodles for carb, but your sauce is perfect.
Mezze rig is my fav for amatriciana or gricia.
Looks a bit dry, but good job!! Would eat it if i was hungry 🙂
Yum!
Don’t hate me but I always prefer mezze rigatoni over regular rigatoni! It’s just perfect in my opinion.