Pasta all'Amatriciana
 
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
  • 3 oz guanciale (cured pork jowl)
  • 4 oz pasta (spaghetti, bucatini, penne or rigatoni)
  • 7 oz diced tomatoes
  • 2 tbsp tomato paste
  • ½ tsp red pepper flakes
  • 3 oz grated Romano cheese plus ½ oz for garnish
Instructions
  1. Cut the guanciale into ¼ inch by ½ inch thick strips.
  2. Using an immersion blender, blend the tomato paste and diced tomatoes until smooth.
  3. Heat a saute pan over Medium heat.
  4. Cook the pasta per the package directions, subtracting 1 minute from the al dente timing.
  5. Once the pasta starts cooking, add the guanciale and ¼ cup of water to the saute pan.
  6. Cover the pan and allow the fat to render and water to evaporate, approximately 3-4 minutes.
  7. Uncover and cook the guanciale until crisp, approximately 3 - 4 minutes.
  8. Remove the guanciale to a small bowl and reserve the rendered fat except for 1 tablespoon.
  9. Add the red pepper flakes and tomato puree to the saute pan with the rendered fat and bring to a light simmer, whisking gently to combine.
  10. Add the guanciale, stirring to combine.
  11. Drain the pasta reserving 1 cup of the pasta water.
  12. Add the pasta to the saute pan and using tongs, toss to combine and coat the pasta.
  13. If the sauce is too thick, add reserved pasta water a little at a time to loosen and allow the sauce to coat well.
  14. Add the cheese and toss using tongs to combine.
  15. Serve the pasta and garnish with remaining cheese.
Notes
Save the rendered fat for use in other dishes. The flavor is incredible and in my opinion better than bacon drippings!
Nutrition Information
Calories: 1060 Fat: 56g Saturated fat: 22g Unsaturated fat: 0g Trans fat: 0g Carbohydrates: 100g Sugar: 12g Sodium: 1083mg Fiber: 8g Protein: 37g Cholesterol: 0mg
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2017/05/06/pasta-allamatriciana/