Rigatoni Carbonara with Burrata di Bufala cheese
Combining two Italian excellences in one dish is a guarantee of success. This recipe for rigatoni alla carbonara with the addition of buffalo burrata is a gourmet variation of the classic Roman dish. The creaminess of the burrata enriches and balances the strong flavor of the guanciale and pecorino cheese, creating an irresistible dish.
PREPARATION
Cut the guanciale into strips and brown it in a nonstick skillet over medium-low heat until crispy.
Remove the guanciale from the skillet and set it aside, leaving the fat in the pan.
Cook rigatoni in plenty of salted water, following the directions on the package for al dente cooking.
In a bowl, beat the yolks and whole egg with grated pecorino Romano cheese and a generous amount of black pepper.
Mix well until smooth.
Drain the rigatoni al dente, reserving some of the cooking water.
Add the rigatoni to the skillet with the guanciale grease and stir with the heat off.
Pour the egg cream over the rigatoni and stir quickly, adding a little cooking water to achieve a creamy consistency.
Add the chopped buffalo burrata cheese over the hot rigatoni, stirring gently so it blends with the pasta and egg cream.
Add the crispy guanciale on top of the pasta.
Serve the rigatoni alla carbonara with burrata di bufala immediately, garnishing with a sprinkling of black pepper and, if desired, a drizzle of extra virgin olive oil.
Ingredients for 6 SERVINGS
Rigatoni carbonara with buffalo burrata is a rich and creamy variation of the classic Roman dish, perfect for those who like to experiment with new flavors without straying too far from tradition.
TIP: Try it with cow’s milk burrata as well.
