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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add guanciale to a cold pan and heat gently until golden and crispy. Remove and set aside.
In the rendered fat, add sausage and cook while breaking it apart.
Add garlic and onion; cook until soft and fragrant.
Add black pepper, then pour in canned tomatoes.
Season with a tiny pinch of salt and simmer until slightly reduced.
Cook rigatoni until al dente.
Make the crema: mix egg yolks, Pecorino, and black pepper, then temper with pasta water.
Add pasta to the sauce with a splash of pasta water and toss well.
Turn off the heat. Add the crema and stir quickly until creamy and smooth.
Finish with crispy guanciale and extra Pecorino. Serve immediately.
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Use pancetta if guanciale is unavailable.
Temper the egg yolks with pasta water to prevent scrambling.
Can I use pancetta instead of guanciale?
Yes, pancetta can be used as a substitute for guanciale.
How do I prevent the egg yolks from scrambling?
Temper the egg yolks with pasta water before adding to the pasta.
What type of sausage should I use?
Use Italian pork fennel sausage for the best flavor.
Can I use a different type of pasta?
Yes, but rigatoni is recommended for its ability to hold the sauce.
How do I know when the sauce is reduced enough?
The sauce should be slightly thickened and not too watery.
