@anushka024_: Classic Mezzi Rigatoni Carbonara (Serves 6) Bring a large pot of water to a boil and add salt. Once the salt has fully dissolved, add 500 g mezzi rigatoni and cook according to the package instructions until al dente. Meanwhile, prepare the sauce. Take 200 g Italian guanciale, chop it into small pieces (similar to pancetta), and place it in a frying pan over medium heat. Do not add oil, as the fat from the guanciale will render naturally while it cooks. Fry until the guanciale becomes golden and slightly crispy. In a bowl, whisk together 6 egg yolks (preferably free-range with dark yolks), 3 tablespoons of pecorino cheese, and a generous amount of freshly ground black pepper. When the pasta is al dente, take one ladle of the boiling pasta water and slowly mix it into the egg mixture while whisking. This tempers the eggs and helps create a creamy sauce. Drain the pasta and immediately combine it with the egg mixture. Add the crispy guanciale along with some of its rendered fat. Place the pan on low heat and mix everything well for about one minute, allowing the sauce to become silky and coat the pasta without scrambling the eggs. Serve immediately with extra pecorino and black pepper on top. Tadaaa all done ❤️ #pasta #lamolisana #foryoupage❤️❤️ #carbonara #italian

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Wednesday 11 March 2026 19:51:18 GMT