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Pasta All’Amatriciana Recipe

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This recipe for Pasta All’Amatriciana, by , is from Family Cookbook 2.0, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Gil and Jeanne Slater

Category:
Category:

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

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.

Personal Notes:
Personal Notes:
NOTE: If you can get Guanciale, use it instead of salt pork. This is a dish that Willow really likes.

 

 

 

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