The shapes of taste


  • 30 min
  • 4 people
  • Easy
Recipe by



  • Tagliette guanciale 120g
  • 350g rigatoni pasta
  • Pecorino romano cheese
  • Salt to taste
  • Pepper


Place a pan full of water on the hob that you will use for cooking the pasta. Heat a frying pan and add the guanciale Tagliette, you do not need to add any other fat.

Let it fry, over medium heat for about ten minutes until it becomes golden and crisp, being careful not to burn it. Meanwhile, cook the pasta and finely grate the Pecorino.

When the guanciale is well browned, add a little cooking water from the pasta and turn off. Shake the pan a little to form a cream.

Add the pasta directly to the sauce, keeping the cooking water aside and heat all the ingredients together by shaking the pan and stirring. Remove the pan from the heat, sprinkle with a third of the grated Pecorino and add a little cooking water.

Serve on plates with grated pecorino cheese and a sprinkling of pepper.

Buon appetito ;-)

This recipe is made with

Tagliette Guanciale Citterio Tagliette Guanciale
Share this recipe with your friends
Post a picture of your creation on Instagram with the #ricitterio hashtag #ricitterio
Tell us if you liked this recipe
Back to search resuls