#alladececco
Rigatoni all'Amatriciana
A Roman classic — De Cecco Rigatoni No. 24 with guanciale, tomato and pecorino.
Quick answer
A Roman classic — De Cecco Rigatoni No. 24 with guanciale, tomato and pecorino. Serves 4, ready in around 30 min.
Ingredients
- • 400g De Cecco Rigatoni No. 24
- • 150g guanciale
- • 400g Italian tomatoes
- • Pecorino Romano
- • Black pepper
- • Splash of white wine
Rigatoni all'Amatriciana — finished dish photography to be supplied
| Serves | 4 |
|---|---|
| Time | 30 min |
| Cuisine | Italian |
| Pasta | De Cecco |
Method
- Crisp the guanciale slowly until golden; remove some for garnish.
- Deglaze with white wine, add tomatoes and pepper; simmer 12 minutes.
- Cook the rigatoni until al dente.
- Toss with the sauce and grated pecorino, adding pasta water.
- Top with the reserved guanciale and more pecorino.
Without compromise
Cook it with De Cecco.
Find De Cecco pasta in stores across more than 100 countries.