RIGATONI FATTI A MANO-ROBIOLA,PEPERONE,GUANCIALE

semolina flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free alternative.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more economical.

Prepare the dough for the rigatoni by mixing 300 grams of semola di grano duro with 5 medium eggs until a smooth dough forms.

Roll out the dough and cut it into rigatoni shapes.

Cook the fresh rigatoni in boiling water until al dente.

In a pan, sauté 1 clove of garlic in olive oil until fragrant.

Add the sliced guanciale and cook until crispy.

Incorporate the diced peppers and cook until softened.

Add the cooked rigatoni to the pan and mix with the vegetables and guanciale.

Stir in 100 grams of robiola or cream cheese until melted and creamy.

Cooking Techniques

Spice Level:

Allergens