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.


  • 320 g of Garofalo rigatoni
  • extra virgin olive oil as needed
  • 4 eggs grated
  • Parmesan and pepper to taste
  • 4
  • 15 minutes
  • Easy
  • Pasta



Put a pot full of water on the stove to cook the pasta, then add salt. While waiting for it to boil, heat a little oil in a pan, preferably non-stick, and crack the eggs into the pan. Then add them to hot oil, add salt and let the egg white cook over a medium heat.


Cook the pasta while salting the water.


When the egg whites are completely cooked, turn off the heat with the egg yolks still raw, and then roughly chop the eggs.


When the rigatoni are cooked al dente, drain a little with a colander and place them directly in the pan with the eggs, stir well until they are incorporated.


Add Parmesan and pepper and stir again, before serving.