RECIPE | Amatriciana with Tagliatelle Pasta

Directions

1. Start a pot of water to boil for the pasta.
2. After cutting the guanciale into small pieces, put into a skillet (no extra oil) and begin to sautee.  Cook until it loses about half of it’s fat.  Do not overcook it, because it will turn into crispy pork bits.  Delicious, but not what we are looking for.
3. Remove guanciale from skillet and place onto plate with paper towels.  Pour almost all of the fat out of the pan. Reserve enough to sautee garlic and onions.
4. Add in onion and sautee until translucent. They should not have a “bite” or “crunch” to them.
5. Throw in thinly sliced garlic.  It will basically melt away into the pan. Thanks Paulie from Goodfellas.
6. Toss in the tomato sauce and simmer for about 10 minutes.
7. Add in the reserved guanciale and parsley and simmer for 5-8 minutes.
8. Add in cooked Tagliatelle pasta and let it set in the sauce for a few moments to soak up the flavor
9. Place into serving dish and grate cheese over top

The Verdict

• 4 stars
• Would You Eat It Again? Yes, for sure, but will most likely have to use pancetta instead of guanciale, since I probably won’t be able to find it in Miami, unless Laurenzo’s Italian Market has it.
• What Would You Change?  I committed a terrible offense and overcooked the pasta.  Was trying to do too many things at once.  Also, I left the guanciale in the skillet for too long and ended up with those pork bits I mentioned we don’t want.  So next time, I’d be sure to remedy these things.

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