Emmer mezzi rigatoni with guanciale, wild fennel and parmigiano

Ingredients (serves 2)

  • 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 


  • In a large saucepan, bring 2 liters of salted water to a boil and undercook the pasta by a minute or two.


  • Cut the guanciale into small cubes and put it in a frying pan over medium heat, Add the extra virgin olive oil and garlic. Remove from heat once the guanciale is crispy. Be careful not to burn the garlic, we want it to be a golden brown. Add a tablespoon of chopped wild fennel.


  • By now your pasta should be done and you can pour it into the pan, adding some pasta water to help finish cooking it on high heat for a minute. Make sure to continuously stir so that the sauce doesn’t dry out, it should be a creamy liquid consistency before taking it off the heat.

  • The last step in Italy is called "Mantecare" - wait a minute before adding the parmesan cheese and mixing the pasta until you see the cheese melting into a white sauce. Then plate up the pasta, sprinkling the rest of the chopped wild fennel all over the top. Add more salt, pepper and some parmesan cheese if desired.