Bombolotti All' Amatriciana

By á-174942

Ingredients

• 3/4 pound bombolotti pasta see * Note 1
• Salt as needed
• 1/4 pound guanciale see * Note 2
• 2 tablespoons extra-virgin olive oil divided
• 1 garlic clove unpeeled
• 2 tablespoons finely-chopped red onion
• 2 medium tomatoes peeled, seeded, and chopped
• 1/2 teaspoon dried red pepper flakes
• 2 tablespoons grated Parmigiano-Reggiano
• 1 tablespoon grated pecorino Romano

Details

Servings 4

Preparation

Step 1

* Note 1: Bombolotti pasta is in the shape of a squat, ridged tube, essentially, half-rigatoni. But artisanal spaghetti or bucatini will do nicely as well.

* Note 2: Guanciale, cured pork cheek, is available by mail from specialty sources such as Corti Bros., in Sacramento, [phone], and BuonItalia in New York, [phone] or www.buonitalia.com

Cook the pasta in boiling salted water until al dente, 12 minutes.

Meanwhile, cut the guanciale into strips about 2 inches long and one-fourth-inch thick.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the guanciale and cook until lightly brown, another minute (it will not cook like bacon). Add the onion and cook another minute. If necessary, spoon excess fat from the pan. Add the tomatoes and cook 2 minutes. Add salt to taste and the red pepper flakes. Discard the garlic.

Drain the pasta and add to the skillet. Add the Parmigiano-Reggiano and pecorino Romano. Add the remaining tablespoon of oil and toss together.

This recipe yields 4 servings.

Each serving: 259 calories; 174 mg. sodium; 20 mg. cholesterol; 11 grams fat; 3 grams saturated fat; 26 grams carbohydrates; 12 grams protein; 1.92 grams fiber.