Directions
- 1Cut the guanciale into small pieces.
- 2Fry the guanciale in a frying pan until crispy.
- 3Remove the guanciale from the pan and set aside.
- 4Chop the garlic.
- 5Add garlic and chili to the pan and cook until fragrant.
- 6Add white wine and bring to a simmer.
- 7Stir in the tomato passata.
- 8Add the cooked pasta to the sauce.
- 9Grate parmesan cheese.
- 10Add parmesan cheese to the pasta and stir.
- 11Add the crispy guanciale back to the pan.
- 12Serve and garnish with parsley.
Ingredients
- 1 piece guanciale
- 0.5 tsp salt
- 2 cloves garlic
- 1 tbsp hot Calabrian chili
- 100 ml white wine
- 1 can tomato passata
- 200 g pasta (rigatoni)
- 50 g parmesan cheese
- 1 sprig parsley
Equipment
knifecutting boardfrying panspatulagraterbowl
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