Amatriciana
INGREDIENTS
8oz Guanciale (or bacon), skin removed
28oz can peeled tomatoes
1/4 tsp Red pepper flakes to taste (optional)
1 tsp Salt
1lb Spaghetti or Bucatini or other long pasta
1/2 Cup Pecorino Romano, freshly grated
Salt & pepper to taste
METHOD
1. Slice the guanciale into thin slices and then into strips so each strip has fat on the outside and meat in the middle.
2. In a bowl, gently crush the peeled tomatoes using an immersion blender until you have a smooth sauce.
3. Heat a sauté pan on the stovetop on medium-low heat.
4. Once hot, add the guanciale and cook until crispy.
5. Add the tomato sauce, red pepper, and 1 tsp salt to the pan and mix everything.
6. Increase the heat and add let the sauce cook for 20 minutes.
7. While the sauce simmers, add water to a large pot and bring to a boil. Once boiling, add one tablespoon of sea salt.
8. Add the bucatini pasta and cook following instructions on packaging.
9. Add a generous amount of freshly cracked black pepper to the sauce.
10. Add some grated Pecorino Romano cheese and mix.
11. Using a mug, scoop out some pasta water and set aside.
12. Remove the pasta from the pot with tongs, place it into the saucepan, and mix everything together.
13. Toss the pasta. If the sauce is still a little runny, add pasta water to help thicken it up and toss it again.
14. Add more Pecorino Romano to the pasta and toss again.
HOW TO SERVE
Plate the pasta and top with the cherry tomatoes and guanciale from the pan. Sprinkle a little bit of pecorino romano and black pepper on top.