rigatoni carbonara

• a whiskwell™ table recipe •

Carbonara Elements

1" thick slab of pancetta, cut into small cubes (about 6–8 oz)

2 tablespoons Whiskwell™ Texas Pecan Oil

Sauce Elements

2 large eggs

1 egg yolk

1 cup finely grated pecorino Romano

2 teaspoons black cayenne pepper (or to taste)

Rigatoni Elements

12 oz rigatoni pasta

4-5 quarts water

sea Salt (for the pasta water)

Directions

1. Bring a large pot of water to a rolling boil, salt it generously, and cook the rigatoni until just al dente. Reserve ½ cup of the pasta water before draining.

2. While the pasta cooks, heat Whiskwell™ Texas Pecan Oil in a large skillet over medium heat. Add the pancetta and cook until golden and crisp around the edges, stirring occasionally, about 6–8 minutes. Remove from heat but keep the pancetta and oil warm in the skillet.

3. In a mixing bowl, whisk together the eggs, egg yolk, pecorino Romano, and black cayenne pepper until smooth and thick.

4. Add the hot drained rigatoni directly to the skillet with the pancetta and pecan oil, tossing quickly to coat the pasta in the rendered fat. Let it cool just slightly — not too hot, or the eggs will scramble.

5. Add the pasta and pancetta mixture to the bowl with the egg-cheese mixture, tossing vigorously to create a glossy, emulsified sauce. If needed, add a splash of reserved pasta water to loosen it.

6. Serve immediately, topped with more pecorino and a light dusting of black cayenne, if desired.