Rigatoni alla Matriciana
recipe

A traditional Roman pasta dish featuring the delicious flavors of tomato, guanciale, and pecorino cheese. Perfect for lunch or dinner.
Preparation Time: 30 minutes
Serving Size: 4
Ingredients:
- 400 g rigatoni pasta
- 150 g guanciale (or pancetta)
- 400 g canned tomatoes
- 1 onion
- 100 g pecorino cheese (grated)
- 2 tbsp olive oil
- Salt to taste
- Black pepper to taste
- Fresh basil leaves (for garnish)
Instructions:
1. Cook the rigatoni pasta in salted water until al dente according to package instructions.
2. Heat olive oil in a large skillet over medium heat. Add diced guanciale and cook until crispy.
3. Add chopped onion to the skillet and sauté until soft.
4. Stir in the canned tomatoes and season with salt and black pepper. Let the sauce simmer for about 10 minutes.
5. Once the pasta is cooked, drain it and add it to the skillet with the sauce. Toss well to combine.
6. Serve the pasta hot, topped with grated pecorino cheese and fresh basil leaves.
Nutritional Information (per serving):
- Calories: 600 kcal
- Protein: 25 g
- Carbohydrates: 75 g
- Fat: 25 g
- Fiber: 3 g

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