Rigatoni alla Carbonara
- 1 pound Rigatoni Pasta
- 1 cup Pancetta chopped into cubes
- 3 Eggs
- 1/2 cup Locatelli Pecorino Romano Cheese grated
- 2 tablespoons Extra Virgin Olive Oil Freshly ground black pepper Salt to tasteSauté pancetta slowly in a large pan.
- Cook the rigatoni pasta in salted water until al dente. While the pasta is cooking, mix the eggs and grated Locatelli Pecorino Romano Cheese in a bowl with a pinch of salt and black pepper. Add this mixture to the sauté pan and toss in the drained rigatoni. Serve immediately.