6 Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 6 ounces guanciale (salt-cured pork jowl), cut into 3/4" pieces
  • 8 ounces rigatoni
  • kosher salt
  • 2 teaspoons coarsely ground black pepper, preferably ground with a mortar and pestle
  • 3 ounces Pecorino Romano, finely grated on the small holes of a box grater (about 3 cups)
Nutrition
1607
80% daily value
2 servings
                                       
                                           
     

Fat

147% 96

Saturated

232% 46

Trans

- 0

Monounsaturated

- 35

Polyunsaturated

- 8

Carbs

31% 94

Carbs (net)

- 90

Fiber

17% 4

Sugars

- 5

Sugars, added

- 0

Protein

177% 89

Cholesterol

87% 262

Sodium

142% 3408

Calcium

215% 2145

Magnesium

37% 155

Potassium

13% 622

Iron

20% 4

Zinc

70% 8

Phosphorus

264% 1845

Vitamin A

22% 200

Vitamin C

- 0

Thiamin (B1)

34% 0

Riboflavin (B2)

67% 1

Niacin (B3)

35% 6

Vitamin B6

43% 1

Folate equivalent (total)

9% 35

Folate (food)

- 35

Folic acid

- 0

Vitamin B12

110% 3

Vitamin D

355% 53

Vitamin E

13% 2

Vitamin K

10% 12

Sugar alcohols

- 0

Water

- 110
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