Rigatoni alla Matriciana
recipe

A classic Roman pasta dish that combines smoked pork cheek, tomato sauce, and pecorino cheese. Perfect for a delicious lunch or dinner!
Preparation Time: 30 minutes
Serving Size: 4
Ingredients:
- 400 g rigatoni pasta
- 150 g guanciale (smoked pork cheek) or bacon
- 400 g crushed tomatoes
- 1 onion
- 100 g pecorino cheese
- 3 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- Fresh basil for garnish (optional)
Instructions:
1. Cook the rigatoni pasta in salted water according to package instructions until al dente.
2. Peel and finely chop the onion.
3. In a large skillet, heat the olive oil over medium heat. Add the guanciale or bacon and cook until crispy.
4. Add the chopped onion to the skillet and sauté until softened.
5. Stir in the crushed tomatoes and season with salt and black pepper. Let the sauce simmer on low heat for about 10 minutes.
6. Drain the pasta and add it to the sauce. Toss well to coat the pasta with the sauce.
7. Grate the pecorino cheese over the pasta and mix before serving.
8. Garnish with fresh basil if desired.
Nutritional Information (per serving):
Calories: 600 kcal
Protein: 20 g
Fat: 25 g
Carbohydrates: 75 g
Fiber: 3 g
Sugars: 5 g

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