Pasta all’Amatriciana

Tonight’s dinner is a simple and delicious pasta dish – pasta all’amatriciana. Basically this centruries old dish is a peasant meal of guanciale (cured pork jowl), tomatoes, chile, pasta and pecorino cheese from the Italian village of Amatrice. I researched numerous recipes for this dish and interestingly enough settled on the simplest and most authentic version according to the Food52 blog. The smoky flavor of the cured pork jowl, combined with the spiciness from the hint of chile, the sweetness from tomato and the nutty saltiness of Romano intermingle so well that this pasta dish is perfection. No onions, no garlic, no basil, oregano or fennel is needed, that is just how good this dish is. Traditionally made with bucatini, I opted for thin spaghetti which was wonderful. I read numerous recipes that substituted pancetta for guanciale, which I suppose is possible, but since I had guanciale (from my Pinto Beans with Smoked Pork Jowl and Kielbasa dish) it was a perfect opportunity to use it. And I cannot be happier with the results. This dish so impressed me I cannot wait to make this for friends and family. I think they will be just as impressed… and so will you when you make this delicious dish!

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Pasta all'Amatriciana

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

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

Cut the guanciale into ¼ inch by ½ inch thick strips.
Using an immersion blender, blend the tomato paste and diced tomatoes until smooth.
Heat a saute pan over Medium heat.
Cook the pasta per the package directions, subtracting 1 minute from the al dente timing.
Once the pasta starts cooking, add the guanciale and ¼ cup of water to the saute pan.
Cover the pan and allow the fat to render and water to evaporate, approximately 3-4 minutes.
Uncover and cook the guanciale until crisp, approximately 3 - 4 minutes.
Remove the guanciale to a small bowl and reserve the rendered fat except for 1 tablespoon.
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.
Add the guanciale, stirring to combine.
Drain the pasta reserving 1 cup of the pasta water.
Add the pasta to the saute pan and using tongs, toss to combine and coat the pasta.
If the sauce is too thick, add reserved pasta water a little at a time to loosen and allow the sauce to coat well.
Add the cheese and toss using tongs to combine.
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

Cut the guanciale into 1/4 inch by 1/2 inch thick strips. Using an immersion blender, blend the tomato paste and diced tomatoes until smooth. Heat a saute pan over Medium heat. Cook the pasta per the package directions, subtracting 1 minute from the al dente timing. Once the pasta starts cooking, add the guanciale and 1/4 cup of water to the saute pan. Cover the pan and allow the fat to render and water to evaporate, approximately 3-4 minutes.

Uncover and cook the guanciale until crisp, approximately 3 – 4 minutes. Remove the guanciale to a small bowl and reserve the rendered fat except for 1 tablespoon.

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.

Add the guanciale, stirring to combine. Drain the pasta reserving 1 cup of the pasta water. Add the pasta to the saute pan and using tongs, toss to combine and coat the pasta. If the sauce is too thick, add reserved pasta water a little at a time to loosen and allow the sauce to coat well. Add the cheese and toss using tongs to combine.