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Mezzi Rigatoni With Radicchio And Guanciale
This recipe comes from Cook Beautiful by Athena Calderone
Prep Time: 00:20
Cook Time: 00:20
3/4 to 1 pound dried rigatoni
1 tablespoon extra-virgin olive oil, plus more for drizzling
6 ounces guanciale or pancetta, cut into 1/4 inch cubes
6 cloves of garlic, chopped
1/2 teaspoon aleppo pepper, plus more for serving
1 head radicchio, quartered, cored, and cut into 1/2- inch strips
1/2 cup grated pecorino romano cheese, plus more for serving
2 lemons, 1 zested, both juiced
salt and freshly ground pepper
toasted bread crumbs for serving (recipe below)
1 small handful fresh parsley, roughly chopped for serving
1Bring a large pot of salted water to a boil over medium high heat. Add the rigatoni and cook according to package directions, until al dente. Reserve 1 cup of the cooking water, then drain the pasta.
2While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the guanciale and cook until golden brown and crisp on all sides, 4 to 5 minutes. Using a slotted spoon, transfer the guanciale to a paper towel lined plate.
3Pour off all but 3 to 5 tablespoons of fat from the skillet. Add the garlic and Aleppo pepper and cook until the garlic is light golden, about 1 minute. Add the radicchio and cook just until it begins to wilt, about 2 minutes.
4Toss the pasta and cheese together with the radicchio mixture in the skillet over very low heat. Add the reserved cooking water, 1/4 cup at a time, as needed, to make a light sauce. Stir in the lemon juice and guanciale and drizzle with a bit of oil to finish. Check your seasoning. Transfer the pasta to a bowl and garnish with the bread crumbs, lemon zest, parsley, pecorino, Aleppo pepper and a few grinds of freshly cracked black pepper.
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