Khorasan Kamut rigatoni with carbonara sauce


Ingredients for 4 people:

400 g rigatoni
4 eggs
100 g Pecorino cheese
80 g pigs cheeks
30 g black peppercorns and black pepper powder
Butter (as much as is needed) and a bit of olive oil
A little bit of salt


Separate the egg yolk from the egg white. Steam cook or microwave the egg white until it is fully clotted. Add a little extra virgin olive oil. The egg white should be used as a basis for the food on the plate. Fry the pigs cheeks in an iron pan (or microwave it), and once it’s crunchy, powder it. Whisk the egg yolk with a little bit of salt, pepper and 30 g of pecorino cheese. Cook the pasta in water without salt, drain it and toss it in a pan with butter and the cooking water, then add the powdered pig cheeks and the egg yolk. Make the remaining pecorino cheese crunchy and break it over the pasta directly on the plates.

Nicola Batavia