Rigatoni with Pecorino and Crispy Guanciale
- 400 g rigatoni pasta
- 300 g fresh fava beans (aka broad beans)
- 150 g guanciale, diced
- 1 medium onion, finely chopped
- 100 g pecorino romano cheese, finely grated
- JOSEPH Extra Virgin Olive Oil
- sea salt and freshly ground black pepper
Pasta for the soul!
This delicious combination of crispy guanciale, rich pecorino, and savoury fava beans will leave you smiling.
1. Blanch the beans in boiling water for 1 - 2 minutes, then transfer them to a bowl of cold water to cool. Peel off the tough outer skin of each bean and set aside.
2. Bring a large pot of salted water to boil. Add the rigatoni pasta and cook according to the package instructions. Drain the pasta, reserving a cup of the pasta water.
3. In a large frying pan, heat a drizzle of olive oil over medium heat. Add the diced guanciale and cook until it starts to become crispy, about 5-7 minutes. Remove the guanciale from the skillet and set it aside, leaving the rendered fat in the skillet.
4. In the same pan, add the chopped onion and cook until softened and translucent, about 5 minutes.
5. Add the cooked rigatoni pasta, fava beans and guanciale to the pan . Toss everything together gently, adding a splash of the reserved pasta water to loosen the sauce if needed.
6. Remove the pan from heat and stir in most of the grated pecorino romano cheese. Season with salt and freshly ground black pepper to taste.
Plate with a final sprinkle of pecorino and a drizzle of JOSEPH Olive Oil.
Enjoy with a glass of juicy Merlesco Merlot! The wine's fresh berry flavours are the perfect compliment to this savoury pasta.
