Ingredients: |
Ingredients: 8 oz salt pork, rind removed , rinsed and patted dry.
(Try for 70% fat and 30% lean)
½ cup water
½ tsp red pepper flakes
2 Tb tomato paste
¼ cup red wine
1 28 Oz can diced tomatoes
2 Oz Pecorino Romano, finely grated (1 cup)
1 Lb Spaghetti
1 Tb Salt
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Directions: |
Directions:1) Slice pork into ¼ inch strips, then cut crosswise into ¼ inch cubes. Bring pork and water to a simmer in 10 inch skillet over med heat. Cook until water evaporates and pork starts to sizzle (5 to 8 minutes). Reduce heat to med low and continue to cook, stirring frequently until fat renders and pork turns golden (5 to 8 minutes longer) Using a slotted spoon transfer pork to a bowl. Pour off all but 1 Tb fat from the skillet. (Reserve the fat)
2) Return to medium heat and add pepper flakes and tomato paste; cook , stirring constantly, for 20 seconds. Stir in the wine and cook for 30 seconds. Stir in the tomatoes and juice, rendered pork and bring to a simmer. Cook stirring frequently, until thickened, 12 to 16 minutes. While sauce simmers , smear 2 Tb reserved fat and ½ cup Pecorino together in bowl to form paste.
3) Bring 4 quarts water to a boil in large dutch oven. Add spaghetti and salt and cook til al dente. Reserve one cup of cooking water, drain pasta and return to pot.
4) Add sauce, 1/3 cup cooking water and pecorino/fat mixture to pasta and toss well to coat, adjusting consistency with cooking water as needed. Pass remaining ½ cup pecorino. |
This recipe for Pasta All’Amatriciana is from