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rigatoni: 400 grams
guanciale or bacon: 100 grams
pecorino: 100 grams
eggs: 4
salt
pepper
olive oil
Brown up the guanciale cut into cubes on the pan and add saw-toothed rigatoni.
Drain them, take the pot from the fire and add entire whipped eggs, grated pecorino, salt it and pepper it.
Serve them in the cooker.
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