Tonnarello All'amatriciana Recipe
Recipe information
Make Tonnarello All'amatriciana in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Pasta
Sauce
Pasta Preparation
1. Boil Water
Fill a large pot with water, add salt, and bring it to a rolling boil.
2. Cook Tonnarelli
Add the tonnarelli pasta to the boiling water. Cook according to package instructions (usually around 8-10 minutes) until al dente.
Sauce Preparation
3. Prepare Guanciale
While the pasta is cooking, cut the guanciale into small strips or cubes.
4. Cook Guanciale
In a large skillet over medium heat, add the guanciale. Cook until the fat is rendered and the guanciale is crispy, about 5-7 minutes.
5. Add Tomato Passata
Once the guanciale is crispy, add the tomato passata to the skillet. Stir well and let it simmer for about 10 minutes.
6. Season Sauce
Add red pepper flakes and black pepper to the sauce. Adjust seasoning as needed.
Combine and Serve
7. Combine Pasta and Sauce
Once the pasta is cooked, reserve a cup of pasta water and drain the rest. Add the drained pasta to the skillet with the sauce. Toss well to combine. If the sauce is too thick, add some reserved pasta water to reach desired consistency.
8. Add Cheese
Grate the Pecorino Romano cheese and sprinkle it over the pasta. Toss again to ensure even distribution.
9. Serve
Serve immediately, garnished with additional Pecorino Romano and black pepper if desired.
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