Scott makes a traditional Roman dish made with guanciale, bucatini, tomatoes and fresh pecorino cheese!
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Amatriciana Pasta
DISH COURTESY OF SCOTT CONANT
Level: Easy
Overall: 25 min
Active: 25 minutes
Yield: 2 portions

Ingredients

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 little block pecorino
Bring a 2-quart pot of water to a boil

Instructions

Place the guanciale in a 1-quart saucepot with 2 tablespoons of the oil and render the fat out on low heat (you do not want too much heat, or you'll swelter 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 staying 1 tablespoon oil and the garlic to an 8-inch saute pan. Heat it over medium-high heat to instill the oil with garlic taste, about 2 minutes.

On the other hand, season the pasta water with salt and include the pasta. Cook it for 80 percent of the method (if the directions state boil for 10 minutes, boil for 8 minutes, as you will complete cooking it in the sauce).

Include the tomatoes, 1/4 cup pasta water and red pepper flakes. Eliminate the garlic and include a pinch of salt. Decrease for 3 to 4 minutes, then include the pasta (once it's ready) and half of the guanciale. Toss and stir for about 2 minutes (the sauce ought to lower a little and the pasta must be al dente). Toss to integrate and cook to bring the tastes together, about 1 minute. Switch off the heat and finely grate about 1/4 cup cheese over top.

Location the pasta onto plates. Location the rest of the crispy guanciale on top as garnish, more cheese if needed and a drizzle of oil. Serve immediately.

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Scott Contant's Amatriciana Pasta|Food Network

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