Half sized Rigatoni Pasta with Guanciale, Cheese & Pistacchio

An Italian Recipe That Combines Tradition and Creativity

SERVE 2

• 1 cup (200 grams) of Rummo Mezzi Rigatoni
• 1 tablespoon of Evoo
• 4 oz. thinly sliced Guanciale
• 1/2 cup of your favourite cream cheese
• Some crushed Pistachios
• Sea Salt & Black Pepper

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Mezzi Rigatoni pasta and cook according to the package directions.
2. In a large skillet let the guanciale brown for about 10 minutes until it becomes crispy, then turn off the heat and add the cheese with a sprinkle of salt, 1 tablespoon extra virgin olive oil and 1/3 cup of cooking pasta water. Mix.
3. When the pasta is ready, add it to the pan and mix together turning the heat on for a few minutes at low.
4. Serve topping the pasta with some crushed pistachio and a sprinkle of black pepper!