Serves 1
Directions
- 1Crack one whole egg and two egg yolks into a bowl.
- 2Add about a half a cup or 2 to 3 ounces of Parmesan or Pecorino Romano to the bowl and combine with the eggs.
- 3Bring water to a boil and add some kosher salt to it, being mindful not to over-salt as pasta water will be used in the sauce.
- 4Add a half a pound of rigatoni (or spaghetti) to the boiling water.
- 5Stir the pasta in the water until it comes back up to a boil to prevent it from sticking together.
- 6Cook the pasta for about 7-8 minutes, then strain it with about a minute left of cooking time.
- 7Before straining, save at least a half a cup of pasta water; it is recommended to save two cups.
- 8In a hot pan, add about a half a cup of your saved pasta water.
- 9Add the strained pasta to the hot pan with pasta water.
- 10As soon as the pasta water simmers, add about 2 to 3 pieces of chopped bacon (guanciale or pancetta are also acceptable).
- 11Cut the heat and add the egg and Parmesan mixture to the pan.
- 12Stir the mixture with the heat off, allowing the existing heat from the pasta and pasta water to slowly warm the eggs and create a creamy sauce.
- 13Add black pepper to taste.
- 14If a thinner and more velvety sauce is desired, add a little extra pasta water.
- 15Add a little bit more cheese and extra bacon if desired.
Ingredients
- 1 whole egg
- 2 egg yolks
- 0.5 cup Parmesan or Pecorino Romano
- 0.5 lb rigatoni
- kosher salt
- 0.5 cup pasta water
- 2 pieces chopped bacon
- black pepper
Equipment
bowlstovehot pan
Tips
- Pecorino is the traditional cheese, made from sheep's milk, while Parmesan is from cow's milk.
- Stir the pasta in the water until it comes back to a boil to prevent sticking.
- Save plenty of pasta water (at least half a cup, recommend two cups) to thin out the sauce if needed.
- When adding the egg and cheese mixture, cut the heat and stir with the existing heat of the pasta and pasta water to make it creamy.
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