Description
This is one of the four classic Roman pasta dishes, along with Pasta Cacio e Pepe, Pasta alla Gricia, and Pasta alla Carbonara. This one has a light zesty tomato sauce enriched with guanciale (smoke pork jowl).
Region
Yield
6 Servings
Cooking time
20 minutes
Ingredients
1 T Olive oil
6 oz Guanciale (sliced into thin batons)
1 pn Dried Chili flakes
1⁄4 c Dry White Wine
28 oz Crushed tomatoes
16 oz Dried Long Pasta di Gragnano (Bucatini is traditional)
1 oz Pecorino Romano Cheese (fresh grated)
Instructions
- Start the pasta water over high heat.
- In a large skillet, saute guanciale and chili in hot olive oil and cook, stirring, until the fat is rendered and the meat is lightly browned, about 5 minutes. Add wine and scrape all the good stuff from the bottom of the pan, and let the wine evaporate.
-
Stir in the tomatoes and bring to a simmer. Season with salt and a generous amount of black pepper.
-
Boil pasta in salted water until al dente.
-
Put 1/4 cup pasta cooking water into the saucepan and stir it in. Turn up the heat to high.
-
Using tongs, transfer pasta to sauce. Cook, stirring and tossing rapidly, until the sauce has thickened and begins to coat the pasta. Remove from heat, stir in the grated cheese rapidly, and season to taste with more salt and pepper. Serve hot.
Source
Traditional