Rigatoni

Why it works

Rigatoni's ridges and wide tubes trap the silky egg-and-cheese sauce, while bits of guanciale (or pancetta) tuck into the hollow for a big, balanced bite.

Quick notes

• Toss off heat to keep the eggs creamy (not scrambled).
• Use generous black pepper for balance and aroma.
• Add pasta water as needed to loosen and emulsify.