Amatriciana Estiva (Summer Amatriciana)

By gbvampy1

While I've had guanciale in Italian restaurants before, I wasn't able to get it at my local grocery store, so I used pancetta instead. The salty pork is similar enough and it works just as well (just look at those crispy strips!). As you're following this recipe, the only change I would make is to add the pasta water to the tomatoes before adding the pasta itself. Note that you'll want to pay attention to how much water you add to the tomatoes; less is more. The recipe calls for adding enough to nearly cover the pasta, but I recommend adding just one tablespoon at a time, as needed, until a tomato sauce forms (then add the pasta back into the pan and toss to coat). If your sauce is too watery, you can let it simmer and reduce until it thickens before adding the pasta back into the pan.

Ingredients

• 1 teaspoon extra-virgin olive oil
• 3 ounces guanciale (or pancetta), cut into matchsticks
• 1 garlic clove, smashed
• 1 1/2 pounds cherry tomatoes, halved
• 6 to 8 fresh basil leaves
• Sea salt
• 1 pound bombolotti or another short, tubular, ridged pasta
• 1/2 cup grated pecorino romano

Preparation

Step 1

Heat the olive oil in a large skillet over low heat. When the oil begins to shimmer, add the guanciale. Cook, stirring, until golden brown and very crisp, about 10 minutes. Using a slotted spoon, transfer to a paper towel to drain. Remove half the rendered fat from the pan and discard, or reserve for another use like vodka al guanciale. Add the garlic to the pan. Cook until the garlic just turns golden, about 10 minutes, then add the tomatoes. Increase the heat to medium and cook until the tomatoes lose their shape, about 10 minutes, then stir in the basil.
2Meanwhile, bring a large pot of water to a rolling boil over high heat. Salt the water. When the salt has dissolved, add the pasta. Cook until very al dente, then drain, reserving the cooking water.
3Add the pasta to the sauce in the skillet and stir to coat. Add enough reserved pasta cooking water to nearly cover the pasta. Simmer, adding more cooking water as needed. When the pasta is al dente, remove the skillet from the heat. Add 1/4 cup of the pecorino romano and mix well. Add half the guanciale and stir well. Season to taste.
4Plate and sprinkle each portion with some of the remaining pecorino romano and guanciale. Serve immediately.