A simple carbonara recipe

Name: Carbonara recipe
Yield: 4-6
Ingredients: ¼ pound guanciale (salt-cured pork jowl) or pancetta, cut into ⅓-inch cubes; 7 large egg yolks; 1 large egg; 1 pound rigatoni; Kosher salt; ½ cup finely grated Pecorino or Parmesan, plus more for garnish; 2 teaspoons freshly ground black pepper, plus more

At Pirelli's restaurant in Rome, chef Barbara Lynch ate what was, for her, the perfect carbonara recipe: the sauce was bright yellow from fresh eggs, and each rigatoni hid cubes of fatty guanciale. In Boston, where Lynch has five restaurants, she set out to master the dish.

3 September 2018