A Roman classic made simple. Crispy guanciale, rich tomato sauce, and Parmigiano Reggiano come together in this bold, comforting dish. Big flavour, few ingredients, perfect for a night in.
Serves 2
100–150g Girolomoni grano duro rigatoni
50g guanciale, skin removed and thinly sliced
150ml Sabato organic all’arrabbiata sauce
50g grated Parmigiano Reggiano (plus extra for serving)
Extra Virgin Olive oil, for finishing
Sal de Añana spring salt
Black pepper
Cook the rigatoni in salted boiling water until al dente. Save some pasta water before draining.
In a pan over medium-low heat, cook the guanciale until golden and crispy. If some pieces cook faster, remove them and add them back once all are done.
Add the pasta sauce and about 50ml of pasta water to the pan. Let it simmer until slightly thickened.
Remove the pan from heat and stir in the grated parmesan until smooth. Season with salt and pepper.
Add the drained pasta and a splash of olive oil. Mix everything together.
Serve in a bowl. Finish with more parmesan and chopped parsley.
