Rigatoni alla Carbonara

Cut the pork cheek into thin strips (about 5 mm wide) and let it brown in a saucepan over low heat without adding any other fats.

Turn off the heat, when the pork cheek has released most of its fat and it is crispy.

Boil the pasta in plenty of slightly salted water.

In the meantime, beat the egg yolks in a bowl together with Pecorino cheese and ground black pepper.

You should obtain a rather thick sauce to which you should add a spoonful of the fat released by the pork cheek mixed in a bit of the pasta cooking water.

You should let the water cool down a little before adding it.

Turn on the heat under the pork cheek, drain the pasta al dente and sauté it in the pan together with the pork cheek and a half a ladle of pasta cooking water for a few minutes.

Turn off the heat and add the cream made with egg yolks and Pecorino cheese.

Mix quickly and sprinkle with Pecorino and pepper.