{"id":38585,"date":"2024-03-11T16:07:54","date_gmt":"2024-03-11T15:07:54","guid":{"rendered":"https:\/\/www.pastarummo.it\/?p=38585"},"modified":"2024-03-28T16:53:22","modified_gmt":"2024-03-28T15:53:22","slug":"rigatoni-n-50-alla-gricia","status":"publish","type":"post","link":"https:\/\/www.pastarummo.it\/en\/recipes\/rigatoni-n-50-alla-gricia\/","title":{"rendered":"Rigatoni No. 50"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n <iframe loading=\"lazy\" title=\"RIGATONI n\u00b0 50 alla GRICIA\" width=\"1260\" height=\"709\" src=\"https:\/\/www.youtube.com\/embed\/HyHYi7HoJug?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div class=\"wp-container-5 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-container-4 wp-block-columns\">\n<div class=\"wp-container-1 wp-block-column\">\n<h3 id=\"h-ingredients\">INGREDIENTS<\/h3>\n\n\n\n<p><strong>FOR 2 PEOPLE<\/strong><\/p>\n\n\n\n<p><em>250 g Rummo Rigatoni N\u00ba 50<br>200 g guanciale<br>200 g Pecorino Romano<br>Pepper, to taste<\/em><\/p>\n<\/div>\n\n\n\n<div class=\"wp-container-3 wp-block-column\">\n<h3 id=\"h-directions\">DIRECTIONS<\/h3>\n\n\n\n<p>After grating the Pecorino Romano cheese, prep the guanciale: remove the rind, cut it into slices of about half an inch then slice into smaller strips.\nPour the guanciale into a saut\u00e9 pan and brown over high heat, stirring well. Once it is well browned, remove with slotted spoon and set it aside to drain off oil, leaving hot fat in pan.\nMeanwhile, cook the Rigatoni in a pot of abundant salted boiling water. Drain them al dente and finish cooking them directly in the pot in which you browned the guanciale, by adding a ladleful of cooking water with care, so as not to splatter and burn yourself when the water makes contact with the hot oil. Toss the pasta in the fat\/mix, finishing the cooking and blending flavors.\nAdd the crisped guanciale and continue stirring. Remove from heat, add the Pecorino Romano cheese, tossing and stirring.\nPlate, adding freshly ground black pepper. Dinner&#8217;s served!<\/p>\n\n\n\n<div class=\"wp-container-2 wp-block-buttons\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/www.pastarummo.it\/en\/recipes\/\">ALL RECIPES<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<p><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS FOR 2 PEOPLE 250 g Rummo Rigatoni N\u00ba 50200 g guanciale200 g Pecorino RomanoPepper, to taste DIRECTIONS After grating the Pecorino Romano cheese, prep the guanciale: remove the rind, cut it into slices of about half an inch then slice into smaller strips. Pour the guanciale into a saut\u00e9 pan and brown over high [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":8,"featured_media":38591,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[255],"tags":[1970],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/03\/Master_Preview.jpg",1080,1080,false],"thumbnail":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/03\/Master_Preview.jpg",1080,1080,false],"medium":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/03\/Master_Preview.jpg",1080,1080,false],"medium_large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/03\/Master_Preview-768x768.jpg",768,768,true],"large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/03\/Master_Preview.jpg",1080,1080,false],"1536x1536":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/03\/Master_Preview.jpg",1080,1080,false],"2048x2048":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/03\/Master_Preview.jpg",1080,1080,false]},"uagb_author_info":{"display_name":"davide","author_link":"https:\/\/www.pastarummo.it\/en\/author\/davide\/"},"uagb_comment_info":0,"uagb_excerpt":"INGREDIENTS FOR 2 PEOPLE 250 g Rummo Rigatoni N\u00ba 50200 g guanciale200 g Pecorino RomanoPepper, to taste DIRECTIONS After grating the Pecorino Romano cheese, prep the guanciale: remove the rind, cut it into slices of about half an inch then slice into smaller strips. Pour the guanciale into a saut\u00e9 pan and brown over high&hellip;","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v15.2.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Rigatoni No. 50 | Pasta Rummo - Lenta Lavorazione<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.pastarummo.it\/en\/recipes\/rigatoni-n-50-alla-gricia\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rigatoni No. 50 | Pasta Rummo - Lenta Lavorazione\" \/>\n<meta property=\"og:description\" content=\"INGREDIENTS FOR 2 PEOPLE 250 g Rummo Rigatoni N\u00ba 50200 g guanciale200 g Pecorino RomanoPepper, to taste DIRECTIONS After grating the Pecorino Romano cheese, prep the guanciale: remove the rind, cut it into slices of about half an inch then slice into smaller strips. Pour the guanciale into a saut\u00e9 pan and brown over high [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.pastarummo.it\/en\/recipes\/rigatoni-n-50-alla-gricia\/\" \/>\n<meta property=\"og:site_name\" content=\"Pasta Rummo - Lenta Lavorazione\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/it-it.facebook.com\/pastarummo\/\" \/>\n<meta property=\"article:published_time\" content=\"2024-03-11T15:07:54+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-03-28T15:53:22+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/03\/Master_Preview.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1080\" \/>\n\t<meta property=\"og:image:height\" content=\"1080\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\">\n\t<meta name=\"twitter:data1\" content=\"davide\">\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\">\n\t<meta name=\"twitter:data2\" content=\"1 minute\">\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.pastarummo.it\/en\/#organization\",\"name\":\"Rummo S.p.A.\",\"url\":\"https:\/\/www.pastarummo.it\/en\/\",\"sameAs\":[\"https:\/\/it-it.facebook.com\/pastarummo\/\",\"https:\/\/www.instagram.com\/pasta_rummo\/?hl=it\",\"https:\/\/it.linkedin.com\/company\/rummo-s.p.a.\",\"https:\/\/www.youtube.com\/channel\/UCJvDvA6siKVw6p82txwmLOQ\/\"],\"logo\":{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/www.pastarummo.it\/en\/#logo\",\"inLanguage\":\"en-GB\",\"url\":\"https:\/\/www.pastarummo.it\/wp-content\/uploads\/2019\/04\/logo_rummo.png\",\"width\":240,\"height\":132,\"caption\":\"Rummo S.p.A.\"},\"image\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#logo\"}},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.pastarummo.it\/en\/#website\",\"url\":\"https:\/\/www.pastarummo.it\/en\/\",\"name\":\"Pasta Rummo - Lenta Lavorazione\",\"description\":\"Pasta Rummo - Lenta Lavorazione\",\"publisher\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":\"https:\/\/www.pastarummo.it\/en\/?s={search_term_string}\",\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-GB\"},{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/www.pastarummo.it\/en\/recipes\/rigatoni-n-50-alla-gricia\/#primaryimage\",\"inLanguage\":\"en-GB\",\"url\":\"https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/03\/Master_Preview.jpg\",\"width\":1080,\"height\":1080},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.pastarummo.it\/en\/recipes\/rigatoni-n-50-alla-gricia\/#webpage\",\"url\":\"https:\/\/www.pastarummo.it\/en\/recipes\/rigatoni-n-50-alla-gricia\/\",\"name\":\"Rigatoni No. 50 | Pasta Rummo - Lenta Lavorazione\",\"isPartOf\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/recipes\/rigatoni-n-50-alla-gricia\/#primaryimage\"},\"datePublished\":\"2024-03-11T15:07:54+00:00\",\"dateModified\":\"2024-03-28T15:53:22+00:00\",\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.pastarummo.it\/en\/recipes\/rigatoni-n-50-alla-gricia\/\"]}]},{\"@type\":\"Article\",\"@id\":\"https:\/\/www.pastarummo.it\/en\/recipes\/rigatoni-n-50-alla-gricia\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/recipes\/rigatoni-n-50-alla-gricia\/#webpage\"},\"author\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#\/schema\/person\/19d0fa6bf67d5222472f7e8063e1725a\"},\"headline\":\"Rigatoni No. 50\",\"datePublished\":\"2024-03-11T15:07:54+00:00\",\"dateModified\":\"2024-03-28T15:53:22+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/recipes\/rigatoni-n-50-alla-gricia\/#webpage\"},\"publisher\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/recipes\/rigatoni-n-50-alla-gricia\/#primaryimage\"},\"keywords\":\"RIGATONI\",\"articleSection\":\"RECIPES &amp; 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