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October 18, 2014 / Chris Blum

Pasta all’Amatriciana

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I love Boccolone in the Ferry Building and when I go I always grab a hunk or of guanciale. It is bacon on crack – smoky, salt cures pork jowl – amazing! This recipe takes about 30 minutes, so it’s quicker than takeout and tastier than any takeout. Thanks Bon Appetite for the inspiration.

INGREDIENTS
4 oz chopped , guanciale, pancetta, or unsmoked bacon
1/2 tsp crushed red pepper flakes
1/2 tsp freshly ground black pepper
3/4 c minced onion
2 cloves garlic, minced
1 28-oz can peeled tomatoes with juices, crushed
Salt
10 oz pasta
1/4 c finely grated Pecorino

Heat a 12 inch skillet over medium heat. Add guanciale and cook until crisp and golden. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic and cook until soft. Add tomatoes and cook, stirring occasionally, until sauce thickens.

Cook pasta according the package.

Use a slotted spoon and add pasta to the sauce. Stir to coat and cook for an additional 2 minutes.

Serve topped with cheese.

Serves 4.

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