Rigatoni Carbonara

"Carbonara is one of four main dishes from Rome. It’s a ridiculously creamy pasta that has no cream sauce and is only thickened by egg yolks and pasta water! There are a few theories as to where the idea for it came from. The most popular is that American soldiers in Rome during World War 2 missed bacon and eggs from home so Italian chefs made them pasta with eggs and guanciale (their bacon). This rigatoni carbonara recipe is made easy so it's a great dinner for all!"