Rigatoni With Pecorino And Crispy Guanciale Recipe

Recipe By Slurrp

Rigatoni with Pecorino and Crispy Guanciale is a classic Italian pasta dish that is rich, flavorful, and satisfying. The rigatoni pasta is cooked until al dente and then tossed with a creamy Pecorino cheese sauce. The dish is finished with crispy guanciale, an Italian cured meat similar to bacon, which adds a delicious salty and smoky flavor. This dish is perfect for a cozy dinner or a special occasion.

4.8
14 Rating -
Rate
Vegdiet
30minstotal
30m.total
Rigatoni With Pecorino And Crispy Guanciale
plan
Bookmark

ingredients serve

Ingredients for Rigatoni With Pecorino And Crispy Guanciale Recipe

  • 0.17 pound Rigatoni Pasta
  • 0.67 ounce Guanciale, Thinly Sliced
  • 0.33 tablespoon Butter
  • 0.33 tablespoon All Purpose Flour
  • 0.33 cup Milk
  • 0.17 cup Grated Pecorino Cheese, Plus Extra For Garnish
  • As required Salt And Pepper To Taste

Directions: Rigatoni With Pecorino And Crispy Guanciale Recipe

Cooking Directions

  • STEP 1.Cook the rigatoni pasta in a large pot of salted boiling water until al dente.
  • STEP 2.Meanwhile, heat a skillet over medium heat and cook the guanciale until crispy.
  • STEP 3.In a separate saucepan, melt butter and whisk in flour to create a roux. Gradually whisk in milk and bring to a simmer.
  • STEP 4.Remove the saucepan from heat and stir in grated Pecorino cheese until melted and smooth.
  • STEP 5.Drain the cooked pasta and add it to the saucepan with the cheese sauce. Toss until well coated.
  • STEP 6.Serve the rigatoni with crispy guanciale on top and garnish with additional grated Pecorino cheese.

Cooking Tips

  • Be careful not to overcook the guanciale, as it can become too crispy and lose its flavor.
  • For a vegetarian version, you can substitute the guanciale with crispy mushrooms or roasted vegetables.
  • To make the dish extra creamy, you can add a splash of heavy cream to the cheese sauce.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the pasta in a skillet with a splash of milk or cream to keep it creamy.
  • Serve the rigatoni with a side salad and crusty bread for a complete meal.
Nutrition
value
113
calories per serving
6 g Fat8 g Protein5 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    8g
  • Carbs
    5g
  • Fiber
    0g

MacroNutrients

  • Carbs
    5g
  • Protein
    8g
  • Fiber
    0g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    208mg
  • Iron
    < 1mg
  • Vitamin A
    2mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    41mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    0mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    12mg
  • Manganese
    < 1mg
  • Phosphorus
    144mg
  • Selenium
    10mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp