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Servings: 2
Prep Time: 5 mins
Cook Time: 15–20 mins
Total Time: 20–25 mins
Ingredients:
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200g (7 oz) pasta (traditionally rigatoni or mezze rigatoni)
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100g (3.5 oz) guanciale (cured pork cheek), cut into strips or cubes
-
50g (1.75 oz) Pecorino Romano, finely grated
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Freshly ground black pepper
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Salt (for the pasta water only)
Instructions:
see continuation on next page
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