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Ingredients
Method
Nutrition
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Step 1
Boil the rigatoni in salted water for 10 minutes, until al dente. If you’re using fresh pasta, it will cook in just 2-3 minutes.
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For
2
M
I
100
g
Guanciale, or pancetta
150
Rigatoni
400
Tinned whole tomatoes
Per Serving
Calories
585kcal
Fat
29g
Carbs
57g
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585
Protein
48g
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