fry about 4 ounces of guanciale in a pan till crispy & fat renders. once cooked, i add in some chopped calabrese peppers and stir in until combined. add in some black pepper and let mingle in the mixture for about a minute, deglaze with a lil bit of a nice white wine, then add in about a jar of passata. let simmer until thickened, add in some pasta water from the rigatoni, once pasta almost al dente add in the pan and finish in the sauce. once about ready fold in some fresh grated pecorino and salt an pep to taste. top w a lil more pecorino and that’s it rly. like 25 mins front to back
1 Comment
fry about 4 ounces of guanciale in a pan till crispy & fat renders. once cooked, i add in some chopped calabrese peppers and stir in until combined. add in some black pepper and let mingle in the mixture for about a minute, deglaze with a lil bit of a nice white wine, then add in about a jar of passata. let simmer until thickened, add in some pasta water from the rigatoni, once pasta almost al dente add in the pan and finish in the sauce. once about ready fold in some fresh grated pecorino and salt an pep to taste. top w a lil more pecorino and that’s it rly. like 25 mins front to back