Amatriciana Pasta

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 2 servings
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Ingredients

Kosher salt and freshly ground black pepper

4 ounces guanciale, pancetta or bacon, cut into 1/2-inch pieces

1/4 teaspoon dried rosemary

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

One 28-ounce can whole tomatoes (I prefer canned cherry tomatoes)

1/2 pound bucatini

1 cup freshly grated pecorino

Directions

  1. Bring a large pot of salted water to a boil.
  2. While waiting for the water to boil, heat a large skillet over medium-low heat. Add the guanciale and cook slowly, stirring occasionally and letting the fat render, until crisp, about 10 minutes. Remove the guanciale with a slotted spoon and set aside on a plate, leaving the fat in the skillet. Add the dried herbs to the skillet and stir until fragrant, about 1 minute. Add the can of tomatoes, smash the whole tomatoes with a wooden spoon, and increase the heat to medium. Cook, stirring occasionally, while you boil the pasta.
  3. Add the pasta to the boiling water and cook 2 minutes less than the package directions. Using tongs, transfer the pasta to the sauce. (Don't worry about shaking off the water beforehand; the water is nice and starchy and will help the dish come together.) Stir the pasta and the sauce together, adding a little pasta water, if needed, to thin the sauce. 
  4. Reserve 2 teaspoons of the cooked guanciale. Add the remaining cooked guanciale, half of the pecorino and some pepper. Stir and cook until the pasta is barely tender and the sauce has a nice sheen to it, about 2 minutes. Plate the pasta and garnish with the remaining pecorino and reserved 2 teaspoons of guanciale.
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