Mezze Maniche All'amatriciana

Name: Mezze Maniche All'amatriciana
Ingredients: 8 oz. guanciale (Italian cured pork jowl), finely diced (1 packed cup); 1 cup cup minced yellow onion; 1 1⁄2 tsp. aged balsamic vinegar from Modena, such as Villa Manodori Artigianale brand, plus more for drizzling; 8 canned San Marzano tomatoes, finely chopped (juices reserved), plus 1 3⁄4 cups more tomato sauce from the cans (about 2 lb. 8 oz. total); 1 lb. dried mezze maniche rigate pasta; 1⁄4 cup plus 2 Tbsp. finely grated Parmigiano-Reggiano; 1⁄4 cup plus 2 Tbsp. finely grated Pecorino Romano; Freshly ground black pepper

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A fresh twist on the classic Roman pasta recipe.

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Ingredients

8 oz. guanciale (Italian cured pork jowl), finely diced (1 packed cup)
1 cup cup minced yellow onion
1 1⁄2 tsp. aged balsamic vinegar from Modena, such as Villa Manodori Artigianale brand, plus more for drizzling
8 canned San Marzano tomatoes, finely chopped (juices reserved), plus 1 3⁄4 cups more tomato sauce from the cans (about 2 lb. 8 oz. total)
1 lb. dried mezze maniche rigate pasta
1⁄4 cup plus 2 Tbsp. finely grated Parmigiano-Reggiano
1⁄4 cup plus 2 Tbsp. finely grated Pecorino Romano
Freshly ground black pepper