Directions
- 1Dice the guanciale into small pieces.
- 2In a pan, cook the guanciale until crispy and rendered.
- 3Boil water in a large pot and cook rigatoni pasta until al dente.
- 4Slice the figs into quarters.
- 5Add the cooked pasta to the pan with the guanciale and its rendered fat.
- 6Grate pecorino romano cheese and add it to the pasta.
- 7Add some pasta cooking water to create a creamy consistency.
- 8Add the figs to the pasta.
- 9Serve and garnish with black pepper.
Ingredients
- 100 grams guanciale
- 4 figs
- 300 grams rigatoni pasta
- 50 grams pecorino romano cheese
- 1 pinch salt
- 1 pinch black pepper
Equipment
knifecutting boardwok or frying panlarge potstrainergrater
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