The Tipp
Rigatoni alla carbonara
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This sumptuous and authentic offering from the Trastevere tradition takes absolute pride in its generous portions. The short, thick-cut pasta, kept rigorously al dente, is enveloped in a rich, dense, golden cream, skillfully made by emulsifying fresh egg yolks with a cascade of grated Pecorino Romano. Cubes of local guanciale, browned over high heat, provide a succulent, fatty crispness, crowned by a generous flourish of freshly ground black pepper.
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