Sautéed rigatonni with tartufata, pork pancetta and egg yolk

Sautéed rigatonni with tartufata, pork pancetta and egg yolk
Cooking Time: 15 minutes
Recipe Category: Italian cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 2

A modern twist on carbonara, elevated by the rich flavour of Laumont black truffle sauce. Al dente rigatoni combined with crispy pork belly and silky egg yolks create a creamy, indulgent pasta dish enhanced by tartufata.

  • Keywords:
  • Truffle rigatoni,
  • Laumont tartufata sauce,
  • Gourmet Italian
Nutritional values rigatonni
  • Calories: ~1120 kcal
  • Protein: ~34 g
  • Carbohydrates: ~85 g
  • Fat: ~68 g
  • Fiber: ~5 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the sautéed rigatonni with tartufata, pork pancetta and egg yolk

Rigatoni 250gr
Egg yolks 4 units
Pork belly 100gr
Tartufata sauce to taste
Black truffle oil, salt, and pepper to taste

Step-by-step to make the sautéed rigatonni with tartufata, pork pancetta and egg yolk

  1. Bring water to a boil in a saucepan. Once boiling, add the rigatoni and cook for about 10 minutes until al dente.
  2. Meanwhile, toast and cook the pork belly in a pan until nicely browned.
  3. Drain the rigatoni and add them to the pan with the pork belly. Off the heat, stir in the egg yolks and tartufata sauce, mixing well to create a creamy texture without cooking the yolks.
  4. Serve hot with a drizzle of black truffle oil, salt, and pepper to taste.

Total preparation time: 25 minutes

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