PICI PASTA WITH ÈCACIOEPEPE SAUCE, DORATI TOMATOES AND GUANCIALE
Maurizio Ferrari
Menù Ingredients
320g Pici pasta
80g Crunchy Guanciale
to taste Black pepper
to taste Watercress leaves
Serves 4
Cook the Pici in a pot with plenty of boiling salted water. Meanwhile, in a frying pan warm up the Ècacioepepe sauce with a some of the pasta’s cooking water. Drain the Pici and add them to the sauce, toss for a minute and plate up. Garnish with some Dorati tomatoes, freshly ground black pepper, crispy guanciale and a few leaves of watercress.
