Entrees

Rigatoni alla Carbonara

Appetizer & Antipasti

Soups & Salads

Entreés

Desserts

Snacks

SERVINGS: 4

INGREDIENTS

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 taste)

PREPARATION

Sauté 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.