Rigatoni Amatriciana

Ingredients

• 12 oz rigatoni
• 5 oz guanciale, cut into short strips
• 1/4 tsp red pepper flakes
• 1 can (28 oz) whole peeled tomatoes, crushed by hand
• 3/4 cup finely grated Pecorino Romano
• kosher salt
• reserved pasta water

Instructions

1. Place guanciale in a cold large skillet.
2. Set over medium-low heat.
3. Cook slowly until fat renders and guanciale becomes golden and crisp.
4. Transfer approximately one-third of the crisp guanciale to a plate for finishing.
5. Add red pepper flakes to the rendered fat.
6. Cook approximately 15 seconds.
7. Add crushed tomatoes carefully.
8. Simmer approximately 15-20 minutes until sauce thickens.
9. Meanwhile, cook rigatoni in moderately salted water until al dente.
10. Reserve at least 1 cup pasta water.
11. Drain pasta.
12. Add rigatoni to tomato sauce.
13. Toss vigorously over low heat.
14. Add pasta water as needed.
15. Remove from direct high heat.
16. Add Pecorino gradually while tossing.
17. Divide among bowls.
18. Finish with reserved crisp guanciale and additional Pecorino.

Chef's Notes

GUANCIALE: Render it slowly rather than blasting it over high heat. SALT: Guanciale and Pecorino are both salty, so season the pasta water more moderately than usual.

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