Pasta With Tomato and Guanciale Recipe

Name: Pasta With Tomato and Guanciale Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1/4 pound (100 grams) guanciale, or pancetta; 1 small onion, or 1/2 large onion, finely diced; 1/2 teaspoon dried red chile pepper flakes; 1 pound bucatini, or spaghetti; Fine sea salt, to taste; 1 pound (400 grams) plum tomatoes, blanched, peeled, seeded, and chopped, or 1 (14.5-ounce) can drained diced tomatoes; Grated pecorino Romano cheese, for serving

A classic pasta all'amatriciana offers a taste of Rome and the town of Amatrice in Italy's Lazio region.

⭐ 4.3 (27 reviews) Prep: 5 minCook: 30 minTotal: 35 minYields: 6 servings

Category Tags:

Entree Pasta

Cuisine Tags:

Italian

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Instructions

Start boiling water for pasta; once boiling, add pasta, using less salt than usual due to the sauce and cheese. Cook until al dente, then drain, reserving about 1/4 cup of cooking water.
Meanwhile, heat oil in a large pot, add diced pork, and cook over medium heat until brown and crisp (6-8 minutes). Remove pork with a slotted spoon and set aside.
Add diced onion to the same pot and sauté for 5 minutes until soft.
Stir in chile pepper and cook for 30-60 seconds until fragrant.
Add tomatoes, cover, and reduce heat to low.
Simmer the sauce for 10-15 minutes. Stir the browned pork back into the sauce, then season with salt to taste, remembering the Pecorino is salty.
Toss the sauce with the cooked pasta, adding reserved pasta water to thin as needed, and serve topped with grated Pecorino Romano.

Nutritional Info (per serving)

Calories: 298 kcal

Carbohydrate: 27 g

Cholesterol: 20 mg

Fiber: 2 g

Protein: 7 g

Saturated Fat: 6 g

Sodium: 866 mg

Sugar: 3 g

Fat: 18 g

Unsaturated Fat: 0 g