PREP TIME 5 minutes
COOK TIME 15 minutes
1 tbsp Pukara chilli olive oil
1 large garlic clove, thinly sliced
1 cup speck, diced
250g Barilla Rigatoni Pasta, reserve ¼ cup pasta water
75g parmesan cheese
1 tbsp Pukara olive oil
Pinch of Tasman sea salt
Pinch of Charcoal salt
1 egg yolk
Handful fresh parsley
In a pan over low to medium heat add chilli oil, garlic and speck. Cook for approximately 5 minutes. Once cooked, turn the heat off and allow to cool for 6 minutes while the pasta cooks.
Add rigatoni to a pot of boiling water, cook for 6 minutes.
Meanwhile, in a bowl add 2 whole eggs and 2 egg yolks, cheese, olive oil and salt. Mix together.
Using a strainer, remove rigatoni from the pot and add it to the pan along with ¼ cup pasta water. Turn off the heat, add in the egg mix and stir it all together until the egg mix turns creamy.
To serve, plate dish and top with egg yolk, charcoal salt and parsley leaves.