Rigatoni alla “puveriello”
Rigatoni alla puveriello (in English: of the poor man) is a dish which is, indeed, the poor cousin of the classic and better-known Roman carbonara. In fact, the eggs are cooked in a pan, and though there is no jowl or belly bacon, it’s certainly not lacking in flavour. The traditional recipe says that the eggs are should be cooked in lard, but for the sake of lightness and easy availability the version of modern Neapolitans is made with extra virgin olive oil. A sprinkling of Parmesan and, more so, of pepper, and in five minutes Neapolitan tradition is on the table.