Rigatoni all’Amatriciana

Serves 2
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Directions

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