- Total Fat
- Total Carbohydrates
350g Barilla Rigatoni
- 1 jar Barilla Basilico sauce
- ½ onion, thinly sliced
- 150g cubed guanciale
- 50g Pecorino Romano, grated
- Extra Virgin Olive oil, to serve
- Rock salt, for pasta water
- Salt and pepper, to taste
TO STARTBring plenty of water to the boil in a large saucepan. Once boiling add rock salt, we recommend 7 grams per litre of water.
COOK THE PASTADrop the Barilla Rigatoni into the water and stir. Cook according to the instructions on the pack.
PREPARE THE SAUCEGently cook the onion in a large fry pan until almost caramelised, then add the guanciale and cook for 2 - 3 minutes. Add the Barilla Basilico sauce and simmer for 2 minutes.
DRAIN THE PASTADrain the pasta 1 minute before the suggested cooking time. Toss pasta in the sauce and cook for a further minute.
COMBINE THE PASTA AND SAUCE
Serve with grated Pecorino cheese, plenty of cracked pepper and a drizzle of Extra Virgin Olive Oil.