Rating
4.5
Average: 4.5 (2 votes)
Active time
35 minutes
Yield
4 Servings
Nutritioni
Ingredients

3 ounces guanciale, cut into small dice

2 tablespoons extra virgin olive oil

Red pepper flakes to taste

Salt & freshly ground pepper to taste

2 cans good quality Italian plum tomatoes, hand-crushed

1 pound spaghetti, bucatini, or other long pasta (preferably whole grain)

Pecorino Romano and/or Parmigiano Reggiano, grated, to taste

Instructions
  1. Bring a large pot of heavily salted water to a boil.
  2. Meanwhile, heat a large sauté pan over medium heat and add the olive oil and guanciale; cook until golden brown.
  3. Stir in the red pepper flakes and cook until just fragrant.
  4. Add the crushed tomatoes and simmer gently, uncovered, for about 25 minutes.
  5. Meanwhile, cook the pasta until just al dente. Drain the pasta and add directly to the sauce. Toss together until the pasta is well coated and top with grated cheese.

 

Recipe courtesy of Formaggio Kitchen, photo ©Massimiliano Gallo-Fotolia.com

Nutrition

Calories: 670; Total Fat: 26g; Saturated Fat: 8g; Sodium: 435mg; Total Carbohydrate: 88g; Fiber: 5g; Protein: 20g.

Yield: 4 Servings

How'd it Taste?

MLH
0
"Heavily salted" water? Why ever would you salt the water? (Don't try to tell me that it makes the water boil more quickly because chemistry says Nope, not possible unless you're putting A LOT of salt in that water.)
kelly-oldways
0
According to the folks at America’s Test Kitchen, “Salting the cooking water ensures that seasoning gets into the pasta, not just on it.” https://www.cooksillustrated.com/articles/472-5-tips-for-better-pasta
Fran DeCinto
4
How many ounces are the cans of sauce?
Chef Jason
0
Given the rest of the recipe, I’d suggest they are 2 cans of 28oz each.
Dora
5
Superb!

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