Pasta all'Amatriciana with Guanciale
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sippitysup.com.
Cooking tools:
- Grater
- Stove
- Pot
- Skillet
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
Ingredients
- 1 pound bombolotti pasta or ½ sized rigatoni
- ½ pound guanciale
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, peeled and halved lengthwise
- 4 medium roma tomatoes, peeled, seeded and chopped
- ½ teaspoon red pepper flakes
- 2 tablespoons parmigiano-reggiano, grated
- 2 tablespoons pecorino-romano, grated, plus more for garnish
- ¼ unknown onion, finely chopped
- 2 tablespoons red onion, minced
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