Chef Jasper Mirabile's Pasta alla Carbonara

KANSAS CITY, Mo. - 1 pound of rigatoni

2 tablespoons of olive oil

1/2 cup of minced onion

4 ounces of guanciale

2 ounces of pancetta

1/2 cup of Pecorino Romano

2 egg yolks

1 whole egg

Fresh Cracked Black Pepper

Cook pasta until al dente in salted water. Strain and set aside. In a large sauté pan, add olive oil and heat. Add minced onion and caramelize. Add pancetta and guanciale and cook until well browned. Mix eggs and cheese in a mixing bowl. Take pan off your fire. Add pasta. Gently toss. Add egg mixture. Make sure eggs do not scramble. Gently toss. Place in plate and generously add crack pepper to taste.

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