RIGATONI ALLA CARBONARA (with a dressing made of eggs, small pieces of bacon and Pecorino cheese)

For 4

-350 gr of rigatoni pasta

-4 eggs ( 2 yolks and 2 whole eggs)

-150 gr of guanciale (lard from the pig’s cheek) or bacon ( It’s good, but it’s not the same)

- 100gr roman pecorino cheese

- black pepper as needed

-salt as needed

-EVO oil

·      Cut into cubes the guanciale, and brown it with a drizzle of oil ‘til the fat becomes transparent. Once ready, turn off the flame and keep it warm.

·      In a mixing bowl, beat the eggs with a pinch of salt, add grated pecorino cheese and ground black pepper.

·      Cook rigatoni and once strained the pasta out of the water, pour it in the bowl.

·      Mix everything (the heat given out by the pasta will cook the eggs! )

·      If the egg is still too liquid put the pasta in a pot and heat it on a low flame just for a minute. Another pinch on pepper and serve!