People: 2
Ingridients:
- 250g Rigatonni
- 4 egg yolks
- 100g pork pancetta
- Tartufata truffle sauce
- Black truffle oil, salt and pepper
- Boil water in a pot, once boiling add the rigatonni and leave it for 10 minutes.
- Meanwhile, grill and cook the pork pancetta.
- Once the rigatonni is boiled, add to a pan with the pancetta, adding the egg yolk and tartufata truffle sauce and mix everything well.
