One of the most famous dishes from the Roman culinary tradition, made with a new shape of pasta, which complements the sauce perfectly, creating an original and contemporary mix.
Mezze penne rigate with cheese, pepper and guanciale
Time to complete:
25
One of the most famous dishes from the Roman culinary tradition, made with a new shape of pasta, which complements the sauce perfectly, creating an original and contemporary mix.
Ingredients for 2 servings
- 200g of Mezze Penne Agnesi
- 150g seasoned sweet Pecorino cheese
- 150g guanciale (cured pork cheek meat)
- 150g butter
- 80g cream
- black pepper
- Chop the guanciale into small pieces, place in a pan and brown with a few tbsp. of oil.
- In another pan melt the butter and the Pecorino cheese into the cream; once you’ve obtained a cream, add a generous sprinkling of black pepper and mix the ingredients.
- Cook the Mezze penne rigate for 8 minutes then sauté in the pan with the cream.
- Plate your dish and add a generous tbsp.of cheek lard on top.
Here's how it's done!
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