A combinationi of cacio e pepe, carbonara and amatriciana pastas.


  • 1 package of rigatoni
  • 300 grams of Italian mild pork sausage
  • 250 grams of guanciale, finely diced
  • 400 grams of San Marzano Tomatoes DOP
  • 4 pieces of large enriched white egg yolks
  • 80 grams of Pecorino Romano DOP, grated
  • 30 grams of Parmigiano Reggiano DOP, grated
  • 4 tablespoons of Extra Virgin Olive Oil DOP




Bring a large pot of water to a boil and salt generously.

In a large pan add a drizzle of olive oil over medium heat.

Add the diced guanciale and crumbled sausage to the pan and cook, stirring often for 15 minutes until they are well browned.

Add the San Marzano tomatoes to the pan and cook for another 5 minutes, covered. If the pan gets too dry, add some pasta water to the pan.

While the sauce is cooking, in a mixing bowl whisk together the egg yolks and Pecorino Romano DOP to create a thick cream. Add a small amount of pasta water to the bowl and continue to whisk. Do this to achieve the consistency equal to the egg yolks on their own.

Cook your pasta until it is al dente.

Once the pasta is cooked, strain and add it to the pan of sauce and mix well.

Turn the heat off from under the pan and pour the egg and Pecorino mixture into the pan of pasta and sauce.

Stir immediately and constantly off the heat so that the egg mixture does not scramble in the pan.

Plate the pasta, drizzle with a little olive oil and sprinkle with the grated Parmigiano Reggiano DOP and serve.

Keywords: cacio e pepe, recipe, authentic, italian, lazio, pecorino romano,