Serves 1
Directions
- 1Dice the guanciale into cubes, to your desired thickness.
- 2Fry the guanciale in a pan over low heat, rendering out as much fat as possible.
- 3Remove the crispy guanciale from the pan and set aside.
- 4Add tomato puree to the pan with the rendered fat and reduce.
- 5Add slightly undercooked pasta to the sauce and finish cooking with a splash of pasta water.
- 6Turn off the heat and emulsify the sauce with Pecorino Romano cheese.
- 7Add the crispy guanciale back into the pasta.
- 8Serve and top with more grated Pecorino Romano cheese.
Ingredients
- 1 block Guanciale
- 1 handful Pecorino Romano cheese
- 1 can Tomato puree
- 1 box Pasta (Rigatoni)
- 0.25 cup Pasta water
Equipment
knifecutting boardpanwooden spoonslotted spoonbowlgrater
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