Directions:
- Put guanciale in a large skillet and place over medium-low heat. Cook, stirring frequently, until fat renders but guanciale is not browned, about 5 minutes. Pour into a fine-mesh sieve set over a small bowl; reserve drippings. Transfer guanciale to a large bowl and let cool slightly. Add egg yolks and egg to bowl; whisk to blend.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
- To egg mixture, immediately add rigatoni, 2 tablespoons pasta cooking liquid, and 1 teaspoon guanciale drippings; toss to coat. Working in 3 batches, gradually add Pecorino, stirring and tossing to melt between batches. Add green, pink, and white pepper (or 1 1/2-2 teaspoons black pepper); toss until sauce thickens, adding more pasta water by tablespoonfuls if needed. Season to taste with salt and black pepper.
- Divide among bowls. Garnish with Pecorino.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 571.83 Kcal (2394 kJ) | ||
| Calories from fat | 350.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.91g | 60% | |
|---|---|---|---|
| Cholesterol | 414.76mg | 138% | |
| Sodium | 838.18mg | 35% | |
| Potassium | 200mg | 4% | |
| Total Carbs | 36.64g | 12% | |
| Sugars | 1.16g | 5% | |
| Dietary Fiber | 2.45g | 10% | |
| Protein | 28.92g | 58% | |
| Iron | 2.1mg | 12% | |
| Calcium | 190.7mg | 19% | |
| Amount Per 100 g | |||
| Calories | 209.27 Kcal (876 kJ) | ||
| Calories from fat | 128.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.24g | 60% | |
|---|---|---|---|
| Cholesterol | 151.79mg | 138% | |
| Sodium | 306.75mg | 35% | |
| Potassium | 73.19mg | 4% | |
| Total Carbs | 13.41g | 12% | |
| Sugars | 0.42g | 5% | |
| Dietary Fiber | 0.9g | 10% | |
| Protein | 10.58g | 58% | |
| Iron | 0.8mg | 12% | |
| Calcium | 69.8mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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