Pasta Garofalo and Niko Romito Recipes: Rigatoni All'amatriciana

Описание: Rigatoni All'amatriciana recipe

Rigatoni all'amatriciana recipe

A poor man's dish deriving from rural tradition . By taking the fat out of the guanciale, you can make the dish lighter while still preserving the flavor. And then there is my sweet counterpoint. So let's get started!

Clean the pork cheek on a cutting board, removing the rind and the part with the pepper. Cut the cheek into 4 slices, 2 thick and 2 thin and then cut them into small cubes. Cut the onion into very thin slices and then chop it finely. Cook the cheek cubes separately, removing the fat. Put a non-stick pan on the heat, add a drizzle of olive oil and the chopped onion. Sweat the onion until it becomes transparent. Add the thicker cheek cubes and pour the aromatic vinegar in it. After 1 minute, add the tomato and let it cook for 5 minutes. Put a pot with plenty of water on the stove. When it is boiling, salt it and add the pasta. Let the pasta cook for about 8 minutes, and then strain it directly in the pan with the sauce. Keep on cooking it in the pan, so the pasta gains flavor, and then put it on plates. Top everything with the crunchy thin cubes of pork cheek and pecorino cheese.

Ingredients for four people:

400g rigatoni Garofalo pasta
300g pork cheek (guanciale)
50 g onion
15 g balsamic vinegar
400 g tomato sauce
rock salt
chili pepper
20 g extra virgin olive oil
roman pecorino cheese
2 g black pepper grains

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