Emmer mezzi rigatoni with guanciale, wild fennel and parmigiano
Pastificio Carleschi have kindly shared a handful of delicious recipes with us. Each dish celebrates their beautiful ancient grain pasta, made in the UK and ava
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Ingredients
- 160 200g of Emmer Mezzi Rigatoni
- 2 slices of Italian Guanciale (1cm each thick)
- 1 chopped garlic clove
- A tablespoon of extra virgin olive oil
- 2 tablespoons of fresh wild fennel chopped
- 4 tablespoons of grated parmesan cheese
- 2L of water
- A pinch of salt and black pepper
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