Ingredients -
2 tbsp Extra virgin olive oil
1/2 cup Pancetta julienne
3 pieces Egg yolks
1 cup Heavy cream
1/2 cup Parmigiano‐reggiano cheese grated
1/2 cup Butter
1 kg Rigatoni pasta cooked al dente, drained
1/2 cup Basil sprig
Salt to taste
Pepper to taste
Procedure -
Heat the olive oil and cook the pancetta slowly. Allow the fat to render and the pancetta to
crisp. In a separate vessel beat together the egg yolks, cream and parmesan. Set aside.
Cook the pasta in boiling salted water. Drain well and add to the pancetta. Add egg/cream/cheese mixture and return to heat, tossing to coat pasta. Do not overcook. Stir in the butter and season as needed. Garnish with basil sprig.
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