Cooks in: 20mins
Levels: Easy
Serves: 6
List of Ingredients
- 18 OZ. of rigatoni
- 7 OZ. of guanciale
- 5 OZ. of Pecorino Romano, grated
- pepper
- salt
Method
1
Bring a large pot of water to a boil.
2
Cut guanciale into thin strips and brown in a frying pan for approximately 2 minutes, until the fat begins to melt and it turns crisp and golden.
3
Lightly salt boiling water and cook the pasta until al dente. Strain with a slotted spoon and transfer directly to the frying pan with the guanciale. Briskly toss so that the guanciale is evenly distributed.
4
Sprinkle with around 1 cup grated Pecorino cheese. Let melt slightly. Transfer pasta to a soup tureen, top with remaining Pecorino Romano and plenty of pepper. Serve immediately.