Best Pasta Amatriciana Recipes

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PASTA AMATRICIANA



Pasta Amatriciana image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 1 servings

Number Of Ingredients 9

1 teaspoon crushed red pepper flakes
Salt
5 ounces pasta (bucatini, linguini or tagliatelle work well)
Extra-virgin olive oil, to coat pan
2 ounces diced pancetta (thick-cut regular bacon will work as well)
1 ounce diced red onion
5 ounces red sauce (see Cook's Note, below)
2 tablespoons grated Parmigiano and pecorino cheeses, plus more for serving
2 tablespoons grated Parmigiano and pecorino cheeses, plus more for serving

Steps:

  • Make sure to have a pot of boiling salted water for pasta going before starting this dish. You will not cook the pasta all the way as you will finish it in the pan with the sauce.
  • Drop the pasta into the boiling water to start the cooking process.
  • Meanwhile, in a saute pan heat some oil over high heat and add the pancetta. Saute until the pancetta is rendered (most of the fat melts away), and then turn the heat down to medium. Pancetta should look like crispy bacon. Add the onions and stir constantly making sure the onions do not burn. Once the onions are soft and cooked through, add the red sauce. Cook for 1 minute, and then add the cheese and pepper flakes, stirring to incorporate.
  • Turn off the heat on the sauce and add the cooked pasta to the pan with the sauce. Turn the heat back on to low and toss the pasta constantly so that the sauce will stick to the pasta (the sauce should be thick and shouldn't create a pool on the plate). Transfer the pasta and sauce to a bowl and sprinkle more cheese on top to serve.

AMATRICIANA PASTA



Amatriciana pasta image

Slightly spicy tomato and bacon pasta dish - utterly irresistible

Provided by sashaarmour

Time 40m

Yield Serves 4

Number Of Ingredients 10

400g linguine or spaghetti pasta
120g streaky bacon
1 onion
1 dried chilli
1can (450g) chopped tomatoes
3 tbsp olive oil
salt and pepper
dash of maggi or worcester sauce
1 tsp sugar
chopped parsley and parmesan to serve

Steps:

  • Thinly slice the onion and cut the bacon into pieces of about 7mm thickness. Discard the seeds of the chilli and chop finely.
  • Heat the olive oil in a saucepan and fry the bacon on a low heat. Once the bacon starts to become slightly crispy on the edges, add the onion and chilli. Cook on a low heat until the onions start to caramelise. (POINT: At least 15mins)
  • Add the chopped tomatoes and sugar and leave the sauce to thicken on a low to medium heat for 15-20mins.
  • Season with a little salt, pepper and dash of maggi or worcester sauce.
  • Pour over cooked pasta and serve with chopped parsley and grated parmesan.

CARRABBA'S CAVATAPPI AMATRICIANA (SIDE DISH PASTA)



Carrabba's Cavatappi Amatriciana (Side Dish Pasta) image

This is an approximate verision of Carrabba's. This is served in the restaurant as a side dish but would be just fine as a main dish when pancetta is added in. Cavatappi pasta is a short tubed corkscrew or S-shaped pasta. It can be hard to find but I was able to find it called "Twists" by the pasta brand DaVinci (blue bag).

Provided by SoupHound

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

8 -12 ounces cavatappi pasta
1 1/2 cups onions, chopped
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
1/4 cup olive oil
3/4 cup dry white wine
2 (14 ounce) cans diced tomatoes with juice
salt and pepper, to taste
1 1/2 cups freshly grated pecorino romano cheese
pancetta (cured italian bacon) (optional)

Steps:

  • Cook cavatappi according to package directions; drain.
  • Saute onions, garlic, and red pepper flakes in olive oil over medium heat till onions are soft and translucent.
  • Add white wine and cook till nearly evaporated.
  • Stir in tomatoes with their juice till slightly thickened (3-5 minutes).
  • Taste, and add salt and pepper as desired.
  • Mix into cooked cavatappi.
  • Toss with cheese.
  • Add cooked pancetta (optional).

Nutrition Facts : Calories 427.7, Fat 14.7, SaturatedFat 2.1, Sodium 292.4, Carbohydrate 57.9, Fiber 4.9, Sugar 9.2, Protein 9.8

PASTA AMATRICIANA



Pasta Amatriciana image

Pasta amatriciana is a traditional Italian dish that features a sauce of guanciale (salt-cured pork jowl), tomato, pecorino romano and chiles. Some variations include onion and white wine. The final product tastes much more complex than the ingredient list would suggest: This simple pantry meal delivers deep flavors, as the bright, tangy tomato base balances the rich pork, and a mix of dried peppers adds layers of subtle heat. Guanciale can be found in Italian specialty shops or online, but pancetta is a good alternative. Bucatini is a thicker pasta with a hollow center that captures the thick sauce, but spaghetti delivers equally tasty results.

Provided by Kay Chun

Time 25m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
4 ounces guanciale or pancetta, chopped into ¼-inch cubes (3/4 cup)
1 (28-ounce) can whole tomatoes, crushed with your hands in a bowl
1/8 teaspoon black pepper, plus more to taste
1/8 teaspoon red-pepper flakes
Kosher salt
1 pound dried bucatini
3/4 cup grated Pecorino Romano cheese, plus more for garnish

Steps:

  • In a large (12-inch) skillet, heat olive oil over medium. Add guanciale and cook, stirring occasionally, until golden, about 5 minutes. To the skillet, add tomatoes, black pepper and red-pepper flakes, and season with salt. Cook, stirring occasionally and smashing tomatoes with the back of a wooden spoon, until tomatoes have broken down and sauce is thickened, about 15 minutes.
  • Meanwhile, in a large pot of salted water, cook pasta according to package directions until just shy of al dente. Reserve 1 cup of the pasta cooking water and drain.
  • Add pasta, tomato sauce and ½ cup of pasta cooking water back to the large pasta pot and stir vigorously over medium-high heat until pasta is evenly coated in the sauce, about 1 minute. (Add more pasta water if sauce is dry.) Remove from heat, stir in the cheese and season to taste with salt.
  • Divide pasta among bowls and garnish with more cheese and black pepper.

PASTA ALL'AMATRICIANA



Pasta all'Amatriciana image

One of the secrets to perfect Italian pasta is to finish cooking the pasta in the sauce. If you master and understand this dish, you will understand the art of Italian pastas and pasta sauces which is all about putting very simple ingredients together in just the right way. Try using my Fresh Garden Tomato Sauce (see Notes).

Provided by Chef John

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 30m

Yield 2

Number Of Ingredients 8

4 ounces pork cheeks
1 tablespoon olive oil
4 ounces rigatoni pasta
3 tablespoons dry white wine
1 ½ cups fresh tomato sauce
freshly ground black pepper to taste
kosher salt to taste
1 ½ ounces finely grated Pecorino Romano cheese

Steps:

  • Cut guanciale into 1-inch by 1/8-inch strips.
  • Heat olive oil over medium heat in a saucepan. Add guanciale and cook until well browned and fully rendered, 5 to 7 minutes. Turn off the heat and use a slotted spoon to transfer it to a bowl. Leave all fat in the pan.
  • Start pasta: Bring a large pot of generously salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until not quite done, about 10 minutes. You want it undercooked by at least 1 to 1 1/2 minutes.
  • At the same time, add wine to the guanciale fat in the saucepan. Place over medium-high heat and cook for about 1 minute. Stir in tomato sauce and pepper; bring to a simmer.
  • Transfer the almost fully-cooked pasta into the sauce using a slotted spoon; it's okay if some water gets in the sauce. Add guanciale and stir to combine. Season with salt. Cook and stir until pasta absorbs the sauce and finishes cooking, and the sauce thickens up, about 3 minutes. If the sauce gets too thick, add a splash of the pasta water.
  • Turn off the heat and add some of the Pecorino cheese. Stir until melted, then repeat until all cheese has been added.
  • Ladle into 2 bowls and serve.

Nutrition Facts : Calories 759.9 calories, Carbohydrate 52 g, Cholesterol 66.1 mg, Fat 50.9 g, Fiber 4.5 g, Protein 20.6 g, SaturatedFat 18.4 g, Sodium 1254.2 mg, Sugar 9.6 g

PASTA ALL'AMATRICIANA



Pasta All'Amatriciana image

Provided by Federica Cucinelli

Categories     Pasta     Pork     Sauté     Dinner     Boil     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 13

2 28-ounces cans whole peeled tomatoes
1 medium onion, finely chopped
4 ounces guanciale (salt-cured pork jowl), finely chopped
4 ounces pancetta (Italian bacon), finely chopped
1/4 cup olive oil
1 teaspoon crushed red pepper flakes
1/4 cup tomato paste
1 cup dry white wine
1 teaspoon sugar (optional)
Kosher salt, freshly ground pepper
1 pound penne or other tube-shaped pasta
Finely grated Pecorino or Parmesan
ingredient info: Guanciale is available at specialty foods stores and online sources.

Steps:

  • Purée tomatoes with juices in a blender; set aside. Cook onion, guanciale, pancetta, oil, red pepper flakes, and 1/2 cup water in a large heavy pot over medium-high heat, stirring occasionally, until water is evaporated and fat begins to render, 8-10 minutes.
  • Add tomato paste and cook, stirring often, until beginning to brown, about 2 minutes. Add wine and cook, stirring often, until reduced by half, 5-8 minutes.
  • Add reserved tomato purée and bring to a boil. Cover pan partially with a lid, reduce heat, and simmer until meat is tender and flavors are melded, 40-45 minutes. Add sugar, if using; season with salt and pepper.
  • When sauce is almost done, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain pasta.
  • Add pasta to sauce and toss to coat. Serve topped with Pecorino.
  • DO AHEAD: Sauce can be made 4 days ahead. Let cool, then chill until cold. Cover and keep chilled.

OLIVE GARDEN PASTA AMATRICIANA



Olive Garden Pasta Amatriciana image

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.

Provided by Member 610488

Categories     Pasta Shells

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup lean smoked bacon, cut into 1 inch x 1/4 inch x 1/4 inch strips
2 cups tomato sauce
1/4 teaspoon crushed red pepper flakes
1 lb spiral shaped pasta
1/4 cup parmesan cheese, grated
2 tablespoons romano cheese, grated
1/2 cup fresh basil, shredded

Steps:

  • Heat bacon in a large skillet over medium-low heat. Cook until bacon renders its fat and begins to brown. Stir in crushed red pepper and cook 1 minute. Add tomato sauce and bring to a boil.
  • Cook pasta according to package directions. Drain pasta, reserving 1/2 cup of cooking liquid. Return pasta to pot.
  • Add bacon/tomato sauce mixture and reserved pasta cooking liquid to pot. Bring to a boil and remove from heat. Stir in grated cheeses and basil.
  • Toss to mix and serve immediately.

PASTA AMATRICIANA



Pasta Amatriciana image

My version of a favorite restaurant dish. The sauce is very flexible--you can vary the amounts of garlic, wine and red pepper flakes to suit your tastes. This sauce has a great smoky, bacony flavor and makes a wonderful meal served with pasta, a salad and fresh, crusty bread.

Provided by cruzzo

Categories     Pork

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, chopped (you can vary the amount depending on how much you like garlic)
4 slices bacon, chopped (do not use maple-flavored bacon)
3/4 cup white wine
1 (28 ounce) can tomato puree
red pepper flakes

Steps:

  • Place enough olive oil in a large sauce pan to cover the bottom and heat over medium flame.
  • Place onions, garlic and bacon in pan and saute for about 5 minutes or until bacon is cooked through.
  • Add wine and bring to a boil for about 3-4 minutes.
  • Add tomatoes and then fill the empty tomato can about halfway with water and add to pan.
  • Add as much or as little red pepper flakes as you like.
  • Simmer over low heat for about 1/2 hour.
  • Serve with penne pasta (or pasta of your choice).

Nutrition Facts : Calories 290.4, Fat 17.4, SaturatedFat 4.4, Cholesterol 15.4, Sodium 247.9, Carbohydrate 22.6, Fiber 4.2, Sugar 11.2, Protein 6.3

AMATRICIANA PASTA RECIPE BY TASTY



Amatriciana Pasta Recipe by Tasty image

Here's what you need: olive oil, garlic, pancetta, white wine, tomato sauce, salt, pepper, water, romano cheese, angel hair pasta

Provided by Chiara Rutledge

Yield 2 servings

Number Of Ingredients 10

1 tablespoon olive oil
1 clove garlic, crushed
2 ½ strips pancetta, or applewood smoked bacon
1 cup white wine
2 ½ cups tomato sauce
¼ teaspoon salt
1 teaspoon pepper
¼ cup water, if necessary
½ cup romano cheese, plus more for serving
½ lb angel hair pasta

Steps:

  • On medium-low heat, heat a skillet with the olive oil and the garlic.
  • Cut the pancetta or bacon in small squares.
  • Turn the heat to medium-high, add the pork to the skillet and, stirring constantly, cook until crispy.
  • Remove the garlic and turn the heat to high. Add the wine and let it evaporate (it should take about 3 minutes).
  • Remove the pork from the skillet and place it on a plate. To the leftover grease in the pan, add the tomato sauce, salt, and pepper and let it cook for 10 minutes, adding 1⁄4 cup of water if the sauce gets too dry.
  • After the sauce is cooked, turn the heat off, then add the pork and the Romano cheese, and mix very well until everything is combined.
  • Cook the angel hair following the direction on the box (time may vary depending on the brands). After the pasta is cooked and drained, add it to the skillet with the sauce and mix very well together.
  • Serve with Romano cheese on top.
  • Enjoy!

Nutrition Facts : Calories 918 calories, Carbohydrate 108 grams, Fat 36 grams, Fiber 6 grams, Protein 32 grams, Sugar 10 grams

PASTA AMATRICIANA



Pasta Amatriciana image

Provided by Mark Bittman

Categories     dinner, quick, main course

Time 15m

Number Of Ingredients 7

chopped slab bacon
oil
onion
chopped tomatoes
cooked spaghetti
bacon
Pecorino

Steps:

  • Cook chopped slab bacon in oil until done; remove with slotted spoon. Cook onion until soft, add chopped tomatoes, make sauce and toss with cooked spaghetti and bacon. Garnish: Pecorino.

VEGAN PASTA AMATRICIANA



Vegan Pasta Amatriciana image

This is a vegan version of a classic Italian dish traditionally made with guanciale or pancetta. It's really, really tasty, and you can make the sauce or just buy some and add to it. The sauce should be very spicy. Enjoy this one with a nice red wine.

Provided by Vegan Courtney

Categories     European

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 8

2 cups tomato sauce (Prego basil and garlic is good)
6 leaves basil
2 garlic cloves, minced
2 teaspoons crushed red pepper flakes
fresh ground black pepper (to taste)
1 dash salt (to taste)
3 slices vegetarian bacon (I like smart bacon or tempeh strips)
4 ounces pasta shells (or any other pasta you prefer)

Steps:

  • In a small sauce pan over low heat, add the tomato sauce, basil, garlic, crushed red peppers, and black pepper.
  • Let simmer 10-15 minute.
  • Fry the soy bacon for a few minutes in a small skillet.
  • Chop it into small pieces.
  • Add to sauce.
  • Leaving the sauce on low to get nice and thick, cook the pasta according to directions.
  • Drain the pasta.
  • Taste-test the sauce and add salt or pepper to taste.
  • Toss pasta and sauce.
  • Enjoy!

Nutrition Facts : Calories 330.2, Fat 4, SaturatedFat 0.6, Sodium 1476.8, Carbohydrate 64.2, Fiber 7.4, Sugar 11.9, Protein 12.7

PASTA AMATRICIANA



Pasta Amatriciana image

This is one of Nick Stellino's recipes. I just LOVE Nick Stellino...He's so funny to watch, and I really like his style of cooking. He's quite possibly the one man in the entire universe that I would marry....*wink*

Provided by Stacky5

Categories     Penne

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 quarts water
3 tablespoons extra virgin olive oil
4 garlic cloves, thickly sliced
1/2 cup chopped onion
6 ounces sliced pancetta or 6 ounces bacon, cut into 1-inch pieces
1/2 teaspoon red pepper flakes
1/2 cup red wine
1 cup tomato sauce
1 cup chicken stock
4 tablespoons chopped basil
16 ounces uncooked pasta (penne, ziti or rigatoni)
5 tablespoons grated romano cheese

Steps:

  • Bring pasta to boil in large pot. Heat the olive oil and the garlic in a large saute pan over medium-high heat until the garlic starts to brown, about 2 or 3 minutes.
  • Add the pancetta (or bacon), onions, and red pepper flakes; cook until bacon begins to brown and onions soften. Pour in the red wine and stir up any brown bits that might be clinging to the bottom of the pan. Boil until the wine is reduced by half.
  • Add the tomato sauce, chicken stock, and chopped basil. Bring to a boil and simmer 15 to 20 minutes. Cook pasta in boiling water according to package directions. Drain well, then return to the pot. Pour sauce over pasta and cook, stirring, 3 minutes over medium heat, until the sauce is absorbed. Add the cheese. Toss well and serve.

Nutrition Facts : Calories 613.3, Fat 14.6, SaturatedFat 3.1, Cholesterol 8.7, Sodium 517.7, Carbohydrate 94.6, Fiber 5.1, Sugar 7.7, Protein 19.8

PASTA ALL’AMATRICIANA - COOK'S ILLUSTRATED



PASTA ALL’AMATRICIANA - COOK'S ILLUSTRATED image

Categories     Pasta

Yield 4 People

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
6 ounces 1/4-inch-thick sliced pancetta or bacon cut into strips about 1/4 inch wide and 1 inch long
1 medium onion, chopped fine
1/2 teaspoon hot red pepper flakes, or to taste
2 1/2 cups canned diced tomatoes with juice
Salt
1 pound bucatini, perciatelli, or linguine
1/3 cup grated pecorino cheese

Steps:

  • 1. Bring 4 quarts water to a rolling boil in a large pot. 2. Meanwhile, heat the oil in a large skillet over medium heat until shimmering but not smoking. Add the pancetta or bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes. Transfer the pancetta or bacon with a slotted spoon to a paper towel-lined plate; set aside. If necessary, drain all but 2 tablespoons fat from the skillet. Add the onion to the skillet; sauté over medium heat until softened, about 5 minutes. Add the hot red pepper flakes and cook to release their flavor, about 30 seconds. Stir in the tomatoes and salt to taste; simmer until slightly thickened, about 10 minutes. 3. While the sauce is simmering, add 1 tablespoon salt and the pasta to the boiling water. Cook until pasta is al dente; drain and return the pasta to the empty pot. 4. Add the pancetta to the tomato sauce and adjust the seasonings with salt. Add the sauce to the pot with the pasta and toss over low heat to combine, about 30 seconds. Add the pecorino cheese and toss again; serve immediately.

AMATRICIANA PASTA



Amatriciana Pasta image

Provided by Claire Thomas : Food Network

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 8

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

Steps:

  • 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.

CARRABBA'S CAVATAPPI AMATRICIANA (SIDE DISH PASTA)



Carrabba's Cavatappi Amatriciana (Side Dish Pasta) image

How to make Carrabba's Cavatappi Amatriciana (Side Dish Pasta)

Provided by @MakeItYours

Number Of Ingredients 10

8 -12 ounces cavatappi pasta
1 1/2 cups onions, chopped
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
1/4 cup olive oil
3/4 cup dry white wine
2 (14 ounce) diced tomatoes with juice
salt and pepper, to taste
1 1/2 cups freshly grated pecorino romano cheese
pancetta (cured italian bacon) (optional)

Steps:

  • Cook cavatappi according to package directions; drain.
  • Saute onions, garlic, and red pepper flakes in olive oil over medium heat till onions are soft and translucent.
  • Add white wine and cook till nearly evaporated.
  • Stir in tomatoes with their juice till slightly thickened (3-5 minutes).
  • Taste, and add salt and pepper as desired.
  • Mix into cooked cavatappi.
  • Toss with cheese.
  • Add cooked pancetta (optional).

PASTA ALL'AMATRICIANA



PASTA ALL'AMATRICIANA image

Categories     Pasta

Number Of Ingredients 8

1 tablespoon Extra Virgin Olive Oil
6 ounce Guanciale, Pancetta or, in a pinch, bacon, cut into ½-inch cubes
1/4 cup Dry white wine
28 ounce Can whole peeled San Marzano tomatoes, crushed by hand
1 pound Spaghetti
1 pinch Freshly ground black pepper
1 pinch Red pepper flakes
1/4 cup Freshly grated Pecorino (or Parmesan), plus additional for serving, if desired

Steps:

  • Heat olive oil in a large skillet over medium heat. Sauté guanciale and red pepper flakes until lightly browned, 4-5 minutes.
  • If using, add wine, scraping the bottom of the pan to gather any browned bits until wine is nearly all evaporated, about 3 minutes.
  • Add tomatoes and bring to a simmer. Add black pepper; reduce heat to low and simmer 15-20 minutes, stirring occasionally, until sauce thickens.
  • While sauce is simmering, bring a large pot of salted water to boil. Boil pasta until just shy of al dente (1-2 minutes less than the package recommends). Using tongs, transfer cooked pasta and about ¼ cup of pasta water to sauce, stirring quickly until incorporated. If the sauce is too thick, add a bit more of the pasta water.
  • Remove from heat and stir in cheese. Season to taste with salt and pepper and serve.

AMATRICIANA PASTA



Amatriciana Pasta image

Provided by Scott Conant

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 9

2 ounces sliced guanciale, cut into 1-inch squares
3 tablespoons olive oil, plus more for drizzling
4 ounces strained tomatoes, such as Pomi
1 clove garlic, crushed
Kosher salt
8 ounces bucatini pasta
Pinch red pepper flakes
1 small block pecorino
Bring a 2-quart pot of water to a boil.

Steps:

  • Place the guanciale in a 1-quart saucepot with 2 tablespoons of the oil and render the fat out on low heat (you don't want too much heat, or you'll scorch the guanciale), 15 to 20 minutes. When the fat is rendered out, place the guanciale on paper towels, reserve the fat and put aside.
  • If your tomato sauce isn't silky smooth, put it in a blender for about a minute. Add 2 tablespoons of the guanciale fat, the remaining 1 tablespoon oil and the garlic to an 8-inch saute pan. Heat it over medium-high heat to infuse the oil with garlic flavor, about 2 minutes.
  • Meanwhile, season the pasta water with salt and add the pasta. Cook it for 80 percent of the way (if the directions say boil for 10 minutes, boil for 8 minutes, as you will finish cooking it in the sauce).
  • Add the tomatoes, 1/4 cup pasta water and red pepper flakes. Remove the garlic and add a pinch of salt. Reduce for 3 to 4 minutes, then add the pasta (once it's ready) and half of the guanciale. Toss and stir for about 2 minutes (the sauce should reduce a little and the pasta should be al dente). Toss to combine and cook to bring the flavors together, about 1 minute. Turn off the heat and finely grate about 1/4 cup cheese over top.
  • Place the pasta onto plates. Place the remainder of the crispy guanciale on top as garnish, more cheese if necessary and a drizzle of oil. Serve immediately.

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