Lobster Rigatoni All'amatriciana Recipe

Toast breadcrumbs

Heat a small skillet over medium heat. Add 1 tsp olive oil and the 3 tbsp breadcrumbs. Toast, stirring constantly, until evenly golden brown and crisp, about 3–4 minutes. Season with a pinch of fine sea salt. Transfer to a small bowl and set aside.

Bring a large pot of water to a vigorous boil. Add 2 tbsp salt. Reserve 1 cup of the lobster cooking liquid or seafood/chicken stock near the stove for finishing the sauce. When water is boiling, add 12 oz rigatoni and cook until al dente according to package directions, about 10–12 minutes. Reserve 1 cup of the pasta cooking water just before draining, then drain the pasta and set aside briefly.

Render guanciale

While pasta water heats, place a large sauté pan over medium heat. Add the 6 oz guanciale lardons (no additional oil). Cook, stirring occasionally, until fat renders and guanciale is browned and crisp at the edges, 6–8 minutes. Use a slotted spoon to remove about half the guanciale pieces into a bowl for topping; leave the rendered fat in the pan.

Aromatics

Reduce heat to medium-low. Add the finely minced shallot to the rendered fat and sweat gently for 2–3 minutes until translucent but not browned. Add the thinly sliced 2 cloves garlic and 1 tsp crushed red pepper flakes; cook 30–45 seconds until fragrant.

Deglaze

Raise heat to medium and add 1 tbsp dry white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by half, about 1 minute.

Tomato base

Stir in 1 tbsp tomato paste and toast for 30 seconds. Add the 14 oz crushed San Marzano tomatoes (or pureed ripe tomatoes). Bring to a gentle simmer, then add 1 tsp sugar if tomatoes are very acidic. Season with 1 tsp freshly ground black pepper. Simmer gently, uncovered, for 8–10 minutes to meld flavors and slightly reduce; the sauce should be saucy but cling to pasta.

Incorporate lobster liquid

Stir in the reserved 1 cup lobster cooking liquid or stock and simmer 2–3 minutes to integrate the shell flavor. If sauce becomes too thin, simmer to reduce; if too thick, add a few tablespoons of reserved pasta water to reach a glossy, silky consistency.

Combine pasta and sauce

Return the drained rigatoni to the pot or to the sauté pan with the sauce (off heat). Add the cooked rigatoni to the pan with the sauce over low heat. Add 1 tbsp extra-virgin olive oil and 1 oz grated pecorino romano. Toss gently to coat, adding up to 1/2 cup reserved pasta water as needed to create a silky emulsion, about 1–2 minutes.

Add lobster and guanciale

Fold in the 10 oz chunked cooked lobster meat and the reserved crisp guanciale pieces. Warm gently — do not overcook the lobster — just until heated through, about 1–2 minutes. Taste and adjust seasoning with salt if necessary and a touch more black pepper.

Tear or chiffonade the 6 basil leaves and sprinkle into the pasta, tossing once to distribute.

Portion rigatoni all'amatriciana with lobster onto warm plates. Sprinkle the toasted pangrattato over each serving for crunch, then finish with an extra pinch of grated pecorino and a grind of freshly ground black pepper. Drizzle a little extra-virgin olive oil if desired and garnish with a small basil leaf.