STM Guest Chef: State Buildings executive chef Lucas Fernandes shares the recipe for his signature rigatoni

Rigatoni with guanciale, tomato sugo, and parmigiano reggiano

Ingredients

100g dried rigatoni

50g guanciale, cut into small lardons

Chilli, to taste (fresh or dried)

1 garlic clove, thinly sliced

150g canned whole tomatoes (preferably San Marzano), crushed by hand

20g parmesan cheese, grated

1 tbsp parsley, chopped

Parmigiano reggiano, for finishing

Salt, for pasta water

Preparation

Step 1 Bring a medium pot of water to a boil and add a generous pinch of salt.

Step 2 Place a large pan over low heat. Add the guanciale and cook slowly until the fat is rendered and the pieces turn golden and crispy. Remove the pan from the heat.

Step 3 Add the sliced garlic and chilli to the rendered fat. Cook gently until the garlic turns light golden and fragrant.

Step 4 Pour in the crushed tomatoes, stir, and let the sauce simmer and reduce slightly — about eight to 10 minutes — until thickened and glossy.

Step 5 While the sauce simmers, cook the rigatoni in the boiling salted water until just al dente (about six minutes). Reserve a small cup of the pasta water.

Step 6 Transfer the cooked rigatoni directly into the pan with the tomato sugo. Add a splash of the reserved pasta water and toss well to coat the pasta evenly in the sauce. Stir in the grated parmesan and chopped parsley to create a silky, rich finish.

Step 7 Divide between two plates (or a generous single portion) and top with freshly grated parmigiano reggiano. Serve immediately.

Serves 1-2

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