Ingredients
- 400g rigatoni
- 500g aged Italian guanciale (salt-cured Italian pork cheek)
- 500g tomato passata (pureed, strained tomatoes)
- 400g pecorino romano cheese
- black pepper, to taste
Directions
Step 1
Remove the rind and pepper from the guanciale and cut into strips. Cook in a deep frying pan until it softens and melts, then add the tomato passata and simmer gently for about 15 minutes. Do not add any salt as the guanciale is already salty.
Step 2
In the meantime bring plenty of water to the boil in a large saucepan, cook the pasta al dente and drain.
Step 3
Add the pasta to the tomato sauce and then add 300g of grated pecorino cheese, stir well.
Step 4
Serve with the remaining grated pecorino and if you wish, a few grinds of black pepper.
