Italy is known for taking simple ingredients and turning them into iconic dishes that are easy to make and full of flavour. This 20-minute meal is a perfect example.
– 12 ounces rigatoni– 8 ounces guanciale – 2 teaspoons black pepper – 6 ounces Pecorino Romano cheese
Ingredient
Direction
Cook the guanciale in a large skillet over medium heat for 10 minutes until crispy and golden.
1
Be patient and let the guanciale fat render completely for the best flavour. After crisping, remove the guanciale to a plate but leave the fat in the skillet.
2
You need 2 tablespoons of fat; if too much, scoop some out. While the guanciale renders in the skillet, boil a large pot of salted water.
3
Add the rigatoni and cook until al dente, about a minute less than the package directions.
4
Once cooked, reserve 2 cups of the starchy pasta cooking water and drain the rigatoni. Cook the skillet's rendered guanciale fat with freshly ground black pepper for a minute.
5
Add 1 cup of the reserved pasta water, turn the heat to high, and boil until the mixture reduces by half.
1
6
Cook the rigatoni in the skillet. Then use a wooden spoon to mix the pasta with the rendered fat and pasta water, adding more if needed.
7
Not dry, the sauce should cover the rigatoni. Add half of the finely grated Pecorino Romano cheese to the pasta and sauce until fully combined.
8
The sauce should be glossy and creamy. Stir in the crispy guanciale to the pasta.
9
Sprinkle the leftover Pecorino cheese and additional freshly ground black pepper on top. Next, enjoy a hot serving!