Rigatoni all'Amatriciana (Rigatoni with Guanciale and Tomatoes)

Name: Rigatoni all'Amatriciana (Rigatoni with Guanciale and Tomatoes)
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
Cuisine: italian
Ingredients: Salt and freshly ground black pepper; 1 tablespoon (15 milliliters) extra-virgin olive oil; 4.5 ounces (120 grams) guanciale (cured pork jowl); 1/2 glass dry white wine; 6 to 7 whole peeled canned San Marzano tomatoes; 1 1/4 pounds (600 grams) rigatoni (or bucatini); 3.5 ounces (100 grams) grated Pecorino Romano

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Level: Easy

Total: 30 min
Active: 20 min

Yield: 6 servings

This popular Roman trattoria serves up authentic cuisine from its enviable location in the shadow of the Pantheon. Chef Claudio Gargioli is renowned for his take on traditional dishes, including this delicious pasta all’Amatriciana: rigatoni served in a tomato sauce made with crispy pork cheek and topped with local Pecorino Romano.

Level: Easy

Total: 30 min
Active: 20 min

Yield: 6 servings

Ingredients

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Salt and freshly ground black pepper

1 tablespoon (15 milliliters) extra-virgin olive oil

4.5 ounces (120 grams) guanciale (cured pork jowl)

1/2 glass dry white wine

6 to 7 whole peeled canned San Marzano tomatoes

1 1/4 pounds (600 grams) rigatoni (or bucatini)

3.5 ounces (100 grams) grated Pecorino Romano

Directions

Bring a large pot of salted water to a boil.
Meanwhile, heat the olive oil in a frying pan over medium heat. Chop the guanciale into thick strips (about 1 inch or 2 to 3 centimeters wide), add it to the pan and cook until crispy, 3 to 5 minutes. Add the white wine, cook for a minute to reduce, then remove the guanciale from the pan with a slotted spoon and set aside.
Add the tomatoes to the pan with the remaining oil and fat from the guanciale. Use a wooden spoon to flatten the tomatoes and simmer for 3 to 5 minutes.
Cook the rigatoni in the pot of boiling water according to the package instructions until al dente. Add the guanciale back into the pan of tomatoes, then drain the pasta and add it to the sauce.
Toss everything together well, then divide into portions and serve with a sprinkle of grated Pecorino Romano and a crack of freshly ground black pepper.