This OUTSTANDING dish combines carbonara, cacio e pepe, and Amatriciana!!! It truly does not get any better! Let Pina Bresciani teach you how it’s done!
INGREDIENTS
- 250 grams rigatoni
- 3/4 cups guanciale sliced into strips
- 2 sausage links casings removed and cut into chunks
- 1/4 cup dry white wine
- 3/4 cups grated pecorino romano
- 3 egg yolks
- 3/4 cups canned cherry tomatoes
- salt and pepper to taste
- 2 tsp olive oil optional- see notes
Sources:
- Main Image & Recipe: Pina Bresciani
