A great Roman classic where crispy guanciale meets sharp pecorino and black pepper in a silky emulsion.
Ingredients
- 400 g Rigatoni
- 200 g Guanciale
- 100 g Pecorino Romano
- to taste Whole black peppercorns
- to taste Coarse salt
Method
- Bring a large pot of water to a boil and salt it generously so it tastes like the sea.
- Remove the rind from the guanciale and cut it into thin matchsticks.
- Heat a large skillet over medium heat without adding any fat, add the guanciale and a generous amount of black pepper crushed in a mortar.
- Sauté until the fat has become translucent and the meat is golden and crispy on the outside while remaining tender on the inside, then remove from the heat and set aside.
- Plunge the pasta into the boiling water and cook until just shy of al dente, slightly before the time indicated on the package.
- While the pasta is cooking, finely grate the Pecorino Romano.
- Transfer the pasta to the skillet with the guanciale and a little cooking water, return to low heat, and toss to coat the pasta.
- Off the heat, add the grated pecorino and toss vigorously, adding cooking water as needed until you obtain a creamy and glossy emulsion.
- Serve immediately in warm bowls with an extra crack of black pepper.
Nutrition
Per serving
- Energy
- 720.3 kcal
- Protein
- 30.5 g
- Carbohydrate
- 72.64 g
- Fat
- 34.42 g
- Fibre
- 3.12 g
- Calcium
- 3.3 mg
- Iron
- 0.09 mg
- Magnesium
- 3.47 mg
