Directions
- 1Remove the rind from the guanciale and dice it into small pieces.
- 2Cook the guanciale over low flame until crispy.
- 3Leave some crispy guanciale pieces in the pan and remove the rest.
- 4Crush canned tomatoes and add them to the pan with the remaining guanciale fat.
- 5Cook the rigatoni pasta al dente.
- 6Add the cooked pasta to the pan with the tomato sauce.
- 7Add pecorino cheese and stir.
- 8Turn off the heat.
- 9Serve and add crispy guanciale and black pepper on top.
Ingredients
- 1 bowl canned peeled tomatoes
- 1 bowl rigatoni pasta
- 1 piece guanciale
- 1 piece pecorino cheese
- 1 black pepper
Equipment
wokknifegraterlarge pot
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