Rigatoni amatriciana

Though it takes only a handful of ingredients to put together, this rigatoni amatriciana pasta is still a showstopper. Flavoured simply with guanciale lardons, freshly toasted pepper and a handful of Pecorino Romano, this surefire winner is likely to take a weekly seat at your dinner table.

Credit: Jiwon Kim

• serves

  2

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Stream free On Demand

The Cook Up with Adam Liaw

series • 

Cooking

PG

series • 

Cooking

PG

Ingredients

• 1 tsp black peppercorns
• 125 g guanciale, cut into lardons
• 400 g tinned San Marzano tomatoes
• 160 g rigatoni (or bucatini)
• 1½ cups finely grated Pecorino Romano (approximately 150 g)

Instructions

1. Heat a large frying pan over low heat, then dry roast the peppercorns for around 5 minutes, or until fragrant. Transfer to a mortar and pestle and allow to cool, then grind to a coarse powder.
2. Return the pan to medium heat, then add the guanciale and fry until the fat renders and the lardons are crunchy. Use a slotted spoon to transfer the lardons to a plate lined with paper towels. Drain off the rendered guanciale fat into a small, heatproof jug, reserving a little in the pan.
3. Remove the pan from the heat, allow to cool slightly, then add the tomatoes – you don’t want to burn them as soon as they hit the hot fat. Return to a medium-low heat, stirring occasionally, to prevent the base from sticking.
4. Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta according to the package instructions, checking 2 minutes before the printed cook time on the packet. Reserve a cup of pasta cooking water, then drain. Add the cooked pasta to the tomatoes with as much pasta cooking water needed to help give it your preferred, saucy texture.
5. Remove the pasta from the heat, then stir through half the Pecorino Romano, a large pinch of ground pepper and the guanciale lardons.
6. Divide the rigatoni amatriciana between plates, sprinkle with the remaining cheese and an extra pinch of pepper, to taste.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.