Rigatoni alla Gricia

Ingredients

• 150 g guanciale or pancetta, cut into strips
• 400 g rigatoni
• 80 g pecorino, finely grated
• 1 tsp coarsely ground black pepper

Method

1. Fry the guanciale in a large dry pan until crisp and golden. Turn off the heat.
2. Cook the pasta until just al dente, keeping a mugful of water.
3. Add the pasta and a splash of water to the pan with the pork. Toss over a low heat.
4. Add the pecorino and pepper a little at a time, tossing and adding water, until creamy. Serve at once.

Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.