RomanItalian
Larded Rigatoni
by Casa Pappagallo · 705K subscribers on YouTube
An opulent, generous, and excessive pasta dish from the Roman tradition. Rigatoni tossed with rendered lardo, pancetta, guanciale, onion, garlic, sage, rosemary, fennel seeds, and finished with pecorino cheese. Rich and deeply savory.
- Difficulty
- medium
Ingredients
10 items- RigatoniPasta for the dish
- LardoCured fatback, cut into cubes
- PancettaCured pork belly, cut into batons
- GuancialeCured pork cheek, sliced
- OnionOnion, sliced
- 2 pcsGarlicCloves of garlic, whole or sliced
- SageFresh sage leaves
- RosemaryFresh rosemary sprig, halved
- Fennel FrondsFennel seeds
- PecorinoGrated pecorino cheese
Method
- Cut the lardo into small cubes and place them in a cold pan without any added fat.
- Turn on the heat and let the lardo melt slowly, rendering its fat.
- Cut the pancetta into batons (remove the rind first) and add to the pan.
- Cut the guanciale into slices (remove the rind), then add to the pan.
- Slice the onion and add it to the pan along with two cloves of garlic (whole or sliced, as you prefer).
- Cook until the onions are well softened, about 10-15 minutes.
- Add a few whole sage leaves, half a sprig of rosemary (cut in two), and some fennel seeds near the end of the cooking time.
- Meanwhile, bring a pot of salted water to a boil and cook the rigatoni.
- Remove the garlic cloves from the pan and reduce the heat to low to keep the sauce warm.
- Drain the pasta a little earlier than al dente and transfer it directly to the pan with the sauce.
- Toss the pasta in the sauce, adding a splash of pasta water if needed to adjust consistency.
- Turn off the heat, add grated pecorino cheese, and stir well to combine.
- Serve immediately.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
