TRA VIGNE CARBONARA
Steps:
- In a ten to twelve quart stock pot bring water to a boil with a copious amount of salt. Add the rigatoni pasta and stir briefly. Render the guanciale bacon in a large saute pan or brazier until very crispy. Using a slotted spoon remove the crispy bacon from the pan and reserve. Add the sliced onions and saute in the remaining bacon fat until translucent. Meanwhile, whisk the whole eggs and egg yolks together until light and frothy. When cooked just al dente, add the rigatoni along with the reserved bacon to the pan. If using fresh peas, add them as well at this point. Season with salt and stir to combine. Remove from the heat and stir in the parmesan cheese and eggs. Season the pasta vigorously with freshly cracked black pepper. Return the pan to low heat and add a couple ladles of the pasta water to temper the eggs. Cook slowly while continuously stirring until a creamy sauce is formed. Be careful not to overheat at the risk of scrambling the eggs and breaking the sauce. Serve and top with shaved percorino romano cheese.
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