Name: Pasta Amatriciana
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 5 servings
Ingredients: 1 tablespoon extra-virgin olive oil, plus more for serving; 4 ounces guanciale, pancetta or bacon, diced small; 1 large shallot, thinly sliced; 3 cloves garlic, minced; One 28-ounce can whole San Marzano tomatoes, crushed by hand until small pieces, with their juices; Kosher salt and freshly cracked black pepper; 1/2 teaspoon crushed red pepper flakes, plus more if you like heat; 1 rind Pecorino-Romano plus 1/2 cup finely ground Pecorino-Romano, plus more for serving; 1 pound linguine or your preferred pasta

Directions

In a large Dutch oven, heat the olive oil over medium heat. Add the guanciale and cook, stirring occasionally, until golden, 3 to 4 minutes. Add a splash of water and continue cooking to render the fat. Add the shallot and garlic and cook for 1 to 2 more minutes.
To the skillet, add the canned tomatoes, black pepper and red pepper flakes, along with the cheese rind. Season with salt. Cook, stirring occasionally, until the tomatoes have broken down and the sauce is thickened, about 5 minutes.
Meanwhile, in a large pot of heavily salted water, cook the pasta according to the package instructions until just short of al dente. Reserve 1 cup of the pasta cooking water and drain the pasta.
Add the pasta and 1/2 cup pasta cooking water back to the large pasta pot and stir vigorously over medium-high heat until the pasta is evenly coated in the sauce, about 1 minute. If the pasta is dry, add more pasta water. Remove the pan from heat and stir in the ground Pecorino. Taste and season with salt as needed.
Divide the pasta among bowls and garnish with a drizzle of olive oil, more cheese and black pepper.

Pasta Amatriciana

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