Pasta all'amatriciana
Ingredients: guanciale, water, whole peeled San Marzano tomatoes, sake, black pepper · 30 min cook time · 585kcal · ~₩12,010
Ingredients
100g guanciale, 1splash water, 400g whole peeled San Marzano tomatoes, 30ml sake, 1tsp black pepper, 8oz bucatini, 1pinch salt, 1pinch MSG, 50g pecorino
Instructions
1. Start with guanciale in a pan. Add a little water to help render the fat. Heat until the water boils away and the guanciale fat renders out, then the guanciale will crisp.
2. Prepare the tomatoes: use about half a can of whole peeled San Marzano tomatoes for 8 oz of pasta. Poke a hole in each tomato and squeeze them by hand to crush them. Alternatively, chop them or use an immersion blender.
3. Let the guanciale render until it's nice and brown and crisp on the exterior, but still a little chewy and soft in the middle.
4. Once the guanciale is rendered, add a decent amount of coarsely ground black pepper (about a teaspoon) to the guanciale fat and let it bloom.
5. Deglaze the pan with a touch of sake (or white wine) and let the alcohol evaporate off.
6. Add the crushed tomatoes to the pan.
7. Cook bucatini (or spaghetti, tonnarelli, or rigatoni) in not too much water, just enough to cover the pasta, so the pasta water stays concentrated and starchy. Cook a couple of minutes shy of al dente.
8. Once the pasta is shy of al dente, transfer it to the pan with the sauce. Add a ladle of pasta water and simmer over the highest heat until the pasta finishes cooking and the sauce emulsifies.
9. Finish the dish with grated pecorino cheese.
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