Serves 1
Directions
- 1Remove the rind from the guanciale.
- 2Slice the guanciale.
- 3Dice the guanciale into small pieces.
- 4Cook the guanciale over a low flame until crispy.
- 5Remove the crispy guanciale from the pan.
- 6Keep some of the rendered guanciale grease in the pan.
- 7Crush the peeled tomatoes directly into the pan with the guanciale grease.
- 8Boil the rigatoni pasta until al dente.
- 9Add the al dente pasta to the pan with the tomato sauce and mix well to ensure the flavors combine.
- 10Add a little salt.
- 11Grate Pecorino cheese over the pasta.
- 12Turn off the heat.
- 13Serve the pasta.
- 14Grate more Pecorino cheese on top of the served pasta.
- 15Add the crispy guanciale.
- 16Finish with freshly ground black pepper.
Ingredients
- canned peeled tomatoes
- rigatoni pasta
- guanciale
- Pecorino cheese
- black pepper
- salt
Equipment
knifecutting boardpantongsbowlpotslotted spoongraterfork
Tips
- No garlic
- no onion
- no oil
- pork fat is the flavor
- pasta must be al dente
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