Ingredients for Pasta all’Amatriciana
- 1/2 of a 28oz can of San Marzano Tomatoes
- 2.5 oz Guancale
- 4.5 oz Rigatone Pasta
- 3 Garlic Cloves
- Olive Oil
- Black Pepper
- Fresh Basil
- Red Pepper Flakes
Cooking Instructions for making Pasta all’Amatriciana
Prepare the Pork – Cut guanciale into medium-sized pieces.
Render the Fat – Start guanciale in a cold pan over low heat. Cook until crispy but not dry. Remove guanciale and strain rendered fat.
Prepare the Garlic – Slowly confit whole garlic cloves in olive oil over low heat until soft. Remove and set aside.
Start the Sauce – In a clean pan, heat reserved pork fat. Lightly fry confit garlic until aromatic.
Combine Pork and Tomatoes – Add guanciale (reserving some for garnish). Pour in tomatoes and season with salt if needed. Add basil leaves and chili flake. Simmer for 20 minutes.
Cook the Pasta – Boil pasta in salted water. Reserve starchy pasta water before draining.
Combine Pasta and Sauce – Remove the spent basil leaves. Add drained pasta to the sauce over heat. Stir gently to coat, incorporating reserved pasta water for emulsification.
Finish with Cheese – Remove from heat. Add Pecorino Romano cheese, stirring to combine.
Plate and Garnish – Serve with crispy guanciale, garlic-infused olive oil, and fresh basil leaves.
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