Mezze penne rigate with cheese, pepper and guanciale

One of the most famous dishes from the Roman culinary tradition, made with a new shape of pasta, which complements the sauce perfectly, creating an original and contemporary mix.

25 min.

easy

Ingredients

200g Agnesi
150g seasoned sweet Pecorino cheese
150g guanciale (cured pork cheek meat)
150g butter
80g cream
black pepper

Preparation

Chop the guanciale into small pieces, place in a pan and brown with a few tbsp. of oil.
In another pan melt the butter and the Pecorino cheese into the cream; once you’ve obtained a cream, add a generous sprinkling of black pepper and mix the ingredients.
Cook the Mezze penne rigate for 8 minutes then sauté in the pan with the cream.
Plate your dish and add a generous tbsp.of cheek lard on top.

Mezze penne rigate with cheese, pepper and guanciale

Enjoy your meal! :)