A symphony of flavors in Chef Alessandro Borghese's Rigatoni Blues. Passion and a desire to experiment with simplicity are key.
Ingredients for 4 people- 400g Rigatoni Pasta Armando
- 300 g of bacon
- White wine vinegar
- Creole pepper
- 100 g of grated Pecorino Romano
Put the pasta to boil in plenty of salted water.
Meanwhile, cut the guanciale and place it in a pan to brown slowly and after a short while, deglaze with white wine vinegar.
Use a bowl to mix the guanciale and pasta well. Stir in the pecorino romano and Creole pepper, then serve.
