Amatriciana

Serves 1
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Directions

  1. 1Remove the rind from the guanciale.
  2. 2Remove the rind from the guanciale.
  3. 3Remove the rind from the guanciale.
  4. 4Slice the guanciale.
  5. 5Slice the guanciale.
  6. 6Slice the guanciale.
  7. 7Dice the guanciale into small pieces.
  8. 8Dice the guanciale into small pieces.
  9. 9Dice the guanciale into small pieces.
  10. 10Cook the guanciale over a low flame until crispy.
  11. 11Cook the guanciale over a low flame until crispy.
  12. 12Cook the guanciale over a low flame until crispy.
  13. 13Remove the crispy guanciale from the pan.
  14. 14Remove the crispy guanciale from the pan.
  15. 15Remove the crispy guanciale from the pan.
  16. 16Keep some of the rendered guanciale grease in the pan.
  17. 17Keep some of the rendered guanciale grease in the pan.
  18. 18Keep some of the rendered guanciale grease in the pan.
  19. 19Crush the peeled tomatoes directly into the pan with the guanciale grease.
  20. 20Crush the peeled tomatoes directly into the pan with the guanciale grease.
  21. 21Crush the peeled tomatoes directly into the pan with the guanciale grease.
  22. 22Boil the rigatoni pasta until al dente.
  23. 23Boil the rigatoni pasta until al dente.
  24. 24Boil the rigatoni pasta until al dente.
  25. 25Add the al dente pasta to the pan with the tomato sauce and mix well to ensure the flavors combine.
  26. 26Add the al dente pasta to the pan with the tomato sauce and mix well to ensure the flavors combine.
  27. 27Add the al dente pasta to the pan with the tomato sauce and mix well to ensure the flavors combine.
  28. 28Add a little salt.
  29. 29Add a little salt.
  30. 30Add a little salt.
  31. 31Grate Pecorino cheese over the pasta.
  32. 32Grate Pecorino cheese over the pasta.
  33. 33Grate Pecorino cheese over the pasta.
  34. 34Turn off the heat.
  35. 35Turn off the heat.
  36. 36Turn off the heat.
  37. 37Serve the pasta.
  38. 38Serve the pasta.
  39. 39Serve the pasta.
  40. 40Grate more Pecorino cheese on top of the served pasta.
  41. 41Grate more Pecorino cheese on top of the served pasta.
  42. 42Grate more Pecorino cheese on top of the served pasta.
  43. 43Add the crispy guanciale.
  44. 44Add the crispy guanciale.
  45. 45Add the crispy guanciale.
  46. 46Finish with freshly ground black pepper.
  47. 47Finish with freshly ground black pepper.
  48. 48Finish with freshly ground black pepper.

Ingredients

  • canned peeled tomatoes
  • canned peeled tomatoes
  • canned peeled tomatoes
  • rigatoni pasta
  • rigatoni pasta
  • rigatoni pasta
  • guanciale
  • guanciale
  • guanciale
  • Pecorino cheese
  • Pecorino cheese
  • Pecorino cheese
  • black pepper
  • black pepper
  • black pepper
  • salt
  • salt
  • salt

Equipment

knifecutting boardpantongsbowlpotslotted spoongraterfork

Tips

  • No garlic
  • no onion
  • no oil
  • pork fat is the flavor
  • pasta must be al dente