Rigatoni all’Amatriciana
pecorino_admin
15 agosto, 2024
Time
60 minutes
Difficulty
medium
Ingredients
Adjust Servings
| Kosher salt | |
| Rigatoni 4 ounces | |
| Thinly sliced guanciale 2 ounces | |
| Garlic sliced 2 cloves garlic, sliced cloves | |
| Crushed tomatoes 3 ounces | |
| Chile flakes 3 gr | |
| Ground black pepper 3 gr | |
| Butter 1 ounce | |
| Grated Pecorino Romano PDO, plus more for garnish 2 ounces |
Preparation Stage
By Chef Gerald Addison of Grazie Nonna | Washington, D.C.
METHOD
Bring a large pot of salted water to a boil. Add pasta and cook 7 minutes, or until just al dente. Strain, reserving 2 ounces pasta water and set aside. In a sauté pan over medium heat, cook guanciale until fat has rendered. Remove guanciale and set aside, leaving fat in the pan. Add garlic and cook until fragrant. Add tomatoes and cook additional 30 seconds. Stir in chile flakes, black pepper, butter, and reserved pasta water. Add cooked pasta and toss until well coated and sauce is glossy. Remove pan from heat and stir in Pecorino Romano PDO. Season with salt and pepper. Transfer pasta to a serving bowl. Garnish with guanciale, black pepper, and additional Pecorino Romano PDO.
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