Rigatoni All'Amatriciana by Laurent Mariotte

Ingredients

6 servings

• 500 g rigatoni
• 250 g guanciale
• 1.5 kg ripe tomatoes
• 1 glass of dry white wine
• olive oil
• 100 g grated parmesan
• coarse grey sea salt
• freshly ground pepper

Steps

1. 1

   Peel and roughly seed your ripe tomatoes.

2. 2

   Cut into cubes. Cut the guanciale (or bacon) into half-centimeter thick lardons. Brown the lardons in a hot pan with 5 cl of olive oil.

3. 3

   Once the lardons are crispy, deglaze with the white wine and let reduce; set aside on a plate.

4. 4

   Pour the tomato into the pan and let cook for 20 minutes.

5. 5

   Bring a large pot of salted water to a boil and add the rigatoni.

6. 6

   Add the guanciale lardons to the tomato sauce and continue cooking for another 10 minutes. Save a little pasta cooking water to add to the tomato mixture.

7. 7

   Drain the rigatoni 2 minutes before the end of cooking and add them to the sauce.

8. 8

   Finish cooking them in the pan, stirring constantly. Add a little grated cheese, mix, and pour into a dome shape in a slightly deep dish. Sprinkle generously with the rest of the grated cheese.