Amatriciana Pasta
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 246
- Total Fat
- 11
- Saturated Fat
- 5
- Carbohydrates
- 26
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 12
- Cholesterol
- 27
- Sodium
- 446
- Total: 25 min
- Active: 25 min
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
- Bring a large pot of salted water to a boil.
- 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.
- 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.
- 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.