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Ingredientes
- 3/4 lb bombolotti pasta see * Note 1 Salt as needed
- 1/4 lb guanciale see * Note 2
- 2 Tbsp. extra-virgin extra virgin olive oil divided
- 1 x garlic clove unpeeled
- 2 Tbsp. finely-minced red onion
- 2 med tomatoes peeled, seeded, and minced
- 1/2 tsp dry red pepper flakes
- 2 Tbsp. grated Parmigiano-Reggiano
- 1 Tbsp. grated pecorino Romano
Direcciones
- * Note 1: Bombolotti pasta is in the shape of a squat, ridged tube, essentially, half-rigatoni. But artisanal spaghetti or possibly bucatini will do nicely as well.
- * Note 2: Guanciale, cured pork cheek, is available by mail from specialty sources such as Corti Bros., in Sacramento, (800) 509-3663, and BuonItalia in New York, (212) 633-9090 or possibly www.buonitalia.com
- Cook the pasta in boiling salted water till al dente, 12 min.
- Meanwhile, cut the guanciale into strips about 2 inches long and one-fourth-inch thick.
- Heat 1 Tbsp. of the oil in a large skillet over medium-high heat. Add in the garlic and cook till fragrant, 1 minute. Add in the guanciale and cook till lightly brown, another minute (it won't cook like bacon). Add in the onion and cook another minute. If necessary, spoon excess fat from the pan. Add in the tomatoes and cook 2 min. Add in salt to taste and the red pepper flakes. Throw away the garlic.
- Drain the pasta and add in to the skillet. Add in the Parmigiano-Reggiano and pecorino Romano. Add in the remaining Tbsp. of oil and toss together.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 4 servings | |
| Calories 83 | |
| Calories from Fat 66 | 80% |
| Total Fat 7.52g | 9% |
| Saturated Fat 1.36g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 44mg | 2% |
| Potassium 146mg | 4% |
| Total Carbs 2.98g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.82g | 1% |
| Protein 1.48g | 2% |
