Tagliatelle Amatriciana Recipe
Moriarty Meats Guanciale, Tomato, Pecorino, Black Pepper
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Dice the guanciale into small pieces. If using whole canned tomatoes, crush them by hand or with a fork.
- 2
Cook the Guanciale
In a large skillet, heat the olive oil over medium heat. Add the guanciale and cook until it's crispy and golden brown, about 5-7 minutes.
- 3
Add Tomatoes
Once the guanciale is crispy, add the crushed tomatoes to the skillet. Stir well and let it simmer for about 10-15 minutes, allowing the sauce to thicken. Season with salt to taste.
- 4
Cook the Pasta
While the sauce is simmering, bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta.
- 5
Combine Pasta and Sauce
Add the drained tagliatelle to the skillet with the sauce. Toss everything together, adding a little reserved pasta water if necessary to achieve the desired sauce consistency.
- 6
Finish with Cheese and Pepper
Remove the skillet from heat and stir in the grated Pecorino Romano cheese. Top with freshly ground black pepper before serving.
- 7
Serve
Plate the Tagliatelle Amatriciana and garnish with extra Pecorino cheese and black pepper, if desired.
