Rigatoni With Pecorino And Crispy Guanciale Recipe

Cooking Directions

• STEP 1.Cook the rigatoni pasta in a large pot of salted boiling water until al dente.
• STEP 2.Meanwhile, heat a skillet over medium heat and cook the guanciale until crispy.
• STEP 3.In a separate saucepan, melt butter and whisk in flour to create a roux. Gradually whisk in milk and bring to a simmer.
• STEP 4.Remove the saucepan from heat and stir in grated Pecorino cheese until melted and smooth.
• STEP 5.Drain the cooked pasta and add it to the saucepan with the cheese sauce. Toss until well coated.
• STEP 6.Serve the rigatoni with crispy guanciale on top and garnish with additional grated Pecorino cheese.

Cooking Tips

• Be careful not to overcook the guanciale, as it can become too crispy and lose its flavor.
• For a vegetarian version, you can substitute the guanciale with crispy mushrooms or roasted vegetables.
• To make the dish extra creamy, you can add a splash of heavy cream to the cheese sauce.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pasta in a skillet with a splash of milk or cream to keep it creamy.
• Serve the rigatoni with a side salad and crusty bread for a complete meal.