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.


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


  1. Chop the guanciale into small pieces, place in a pan and brown with a few tbsp. of oil.
  2. 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.
  3. Cook the Mezze penne rigate for 8 minutes then sauté in the pan with the cream.
  4. Plate your dish and add a generous tbsp.of cheek lard on top.

Enjoy your meal! :)