Casa Vera Ristorante lists a rigatoni dish with crispy guanciale, egg yolk, and pecorino romano, essentially a carbonara-style preparation using short pasta.[7] The use of guanciale and pecorino keeps close to the Roman tradition while the rigatoni shape offers a heartier bite and different sauce capture.[7] Eating it, you get pockets of sauce inside each tube of pasta with bits of pork adding chew and depth, making for a satisfying, savory plate.