Recipe The GrayDoses for: 4 persone
400 grams of rigatoni, 200 grams of guanciale, 200 grams of pecorino, salt coarse enough.
Remove the rind from the pillow and slice it into slices about half a centimeter. Then cut it coarsely to obtain cubes that are not too fine. It is also important to keep the part containing the pepper, even if it can then be added later according to your taste. Light the flame, heat the pan and add the pillow without other fats. Meanwhile, salt the water of the pasta with a little salt (as the flavor will already be given by the pork cheek and pecorino). Pour the pasta and cook it, being careful to drain it al dente, about 4 minutes before the cooking ends. Add the cooking water rich in starch to the pecorino and mix well, obtaining a very liquid cream, keeping the pecorino separately to garnish. Add cooking water also to the pan with the pillow to soften it while leaving it crunchy. Then drain the pasta by setting aside about three ladles of cooking water. Pour the water into the pan with the pillow and finish cooking. If it dries too much, add the cooking water set aside. When the pasta has finished cooking, turn off the heat and let it rest for about thirty seconds. At this point, add the pecorino creamy sauce obtained previously. Quickly put it back on the heat and serve. Garnish with a sprinkling of pecorino.