INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Rigatoni Nº 50
200 g guanciale
200 g Pecorino Romano
Pepper, 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 sauté 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.
Meanwhile, 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.
Add the crisped guanciale and continue stirring. Remove from heat, add the Pecorino Romano cheese, tossing and stirring.
Plate, adding freshly ground black pepper. Dinner’s served!