Rigatoni with guanciale and pecorino

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Guanciale25 g
• Pecorino20 g
• Black pepperto taste
• Saltto taste

Contains: gluten, lactose,

Method

1. Bring a smaller amount of water than usual to the boil; once boiling, salt it only lightly, as the guanciale and pecorino are already salty.
2. Meanwhile, remove the rind from the guanciale and cut it into strips about 1 cm wide. Render it in a dry pan over medium heat for 6–8 minutes, until the fat melts and the meat is golden; turn off the heat.
3. Finely grate the pecorino.
4. Drop in the durum wheat rigatoni and cook for 2 minutes less than the packet time (about 10 minutes); save a ladleful of the cooking water.
5. Drain the pasta into the guanciale pan with a small ladleful of cooking water and toss over medium heat for 2 minutes, until al dente and the pan juices come together.
6. Take the pan off the heat, add the pecorino and plenty of freshly ground black pepper and stir vigorously, adding water if needed, until creamy. Off the heat the pecorino melts without turning stringy.