Max McCann
Rigatoni all’Amatriciana 🍝 Ingredients (serves 2): 200g guanciale or pancetta 160g rigatoni 400g tinned whole tomatoes 80g pecorino Black pepper ——— Method: 1. Boil the rigatoni in salted water for 10 minutes, until al dente. If you’re using fresh pasta, it will cook in just 2-3 minutes. 2. Whilst the rigatoni cooks, add the diced guanciale or pancetta into a cold dry frying pan, then place over a medium low heat and cook until the fat renders out and it becomes crispy. 3. Remove from the ...
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