Serves 2
Directions
- 1Cook the rigatoni in boiling salted water for about 10 minutes until it's al dente.
- 2Place the pancetta in a cold pan with no oil.
- 3Cook the pancetta over a medium-low heat to render out the fat and make it crispy.
- 4Once the pancetta is crispy, remove it from the pan, leaving the fat and flavor behind for the sauce.
- 5Squeeze the plum tomatoes into the pan with the rendered fat, then add their juice.
- 6Scrape up all the flavor from the bottom of the pan and let the sauce simmer for a few minutes.
- 7Add the cooked pasta to the sauce and mix well.
- 8Season with black pepper.
- 9Add a splash of pasta water to the sauce.
- 10Add lots of grated Pecorino cheese and mix it in.
- 11Top the pasta with more Pecorino cheese and the crispy pancetta before serving.
Ingredients
- 160 g Mezze Rigatoni
- 80 g Pecorino cheese
- 200 g Pancetta
- 400 g Plum tomatoes
- Black pepper
- Pasta water
Equipment
PotGraterFrying panSpoon
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