Rigatoni Amatriciana (serves 2)
Ingredients:
150g guanciale
200g rigatoni
1 can of peeled tomatoes (around 400g)
Parmigiano reggiano or pecorina romano cheese, grated (around 1 cup)
Chilli flakes
Salt
Black pepper
Instructions:
1) Boil some rigatoni pasta, but don't cook it fully (maybe 1-2 minutes below the recommended time).
2) Chop the guanciale into small cubes, then add it to a cold pan. Set the heat to low-medium and let the fat to render slowly. It should take around 10 minutes.
3) Remove the guanciale and leave the oil in the pan. Now add the can of peeled tomatoes in together with some chilli flakes, and mix well with the guanciale fat. Add some salt and black pepper to taste, and let it simmer for around 10 minutes.
4) Add the rigatoni back into the pan, together with some pasta water. Mix well, then add half the guanciale and cheese and mix again.
5) Plate the pasta, add the remaining guanciale and cheese, garnish with more black pepper, and serve.
