GRAGNANO PGI Rigatoni Pasta 500g

RIGATONI DI GRAGNANO IGP

Gragnano IGP Pasta is rooted in the heart of Campania’s traditional pasta-making heritage, where the quality of Italian durum wheat meets centuries-old craftsmanship. Bronze-die extrusion gives the pasta its distinctive rough surface, ideal for holding sauces and seasonings, while Gragnano’s unique microclimate and slow, low-temperature drying help preserve the characteristics of the semolina and the pasta’s aromatic profile. Water from the springs of the Lattari Mountains completes a production process deeply connected to its territory.

With their generous diameter, ridged surface and characteristic hollow centre, Rigatoni are designed to capture and hold sauces. Their substantial texture and satisfying firmness when cooked make them particularly suitable for rich, creamy sauces as well as baked pasta dishes.

SIGNATURE RECIPE · RIGATONI ALLA CARBONARA

An icon of Roman cuisine, built around a few carefully balanced ingredients: guanciale, eggs, Pecorino Romano and black pepper. Rigatoni are particularly well suited to this preparation, as their structure holds the creamy sauce and pieces of guanciale, creating a rich and generous bite.

Serves 4

360 g Gragnano IGP Rigatoni

150 g guanciale

3 egg yolks

1 whole egg

60 g Pecorino Romano

Black pepper

Salt

Cut the guanciale into strips and slowly cook it in a pan without adding any extra fat, until crisp on the outside while remaining tender inside. In a bowl, whisk together the egg yolks and whole egg with the grated Pecorino Romano and plenty of freshly ground black pepper. Add a small amount of the rendered guanciale fat if desired.

Cook the Rigatoni in salted water until al dente, reserving some of the cooking water. Transfer the pasta to the guanciale pan and toss briefly. Remove from the heat and add the egg and Pecorino mixture, tossing quickly and adjusting the consistency with a little pasta water. Finish with the crispy guanciale and freshly ground black pepper.

A simple and iconic preparation in which the substantial structure of Rigatoni perfectly complements the creamy sauce.

Format: Rigatoni
Gragnano IGP Pasta · Bronze-die extruded