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Spaghetti all’Amatriciana

Recipe by JO FEEHAN - SECOND HELPING

If you're looking to take your All'Amatriciana to a whole new level, try this version using Guanciale (cured pork jowl). Oh, yes.

  • 160gm spaghetti
  • 100gm guanciale, cut into 2cm batons
  • 1 red shallot, finely chopped
  • 2 cloves garlic, grated
  • 2 cloves garlic, grated
  • 2 tblsp extra virgin olive oil
  • Salt
  • ½ tsp chilli flakes
  • ½ tsp freshy ground black pepper
  • ¼ cup finely grated pecorino
  1. Heat oil in a large heavy skillet or frying pan over medium heat. Add guanciale and sauté until crisp and golden, about 4 minutes.  Add chilli flakes and black pepper; stir for 10 seconds. Next, add your shallot and garlic. Cook until soft, about 8 minutes, stirring occasionally. Add tomatoes, reduce heat to low, and let simmer until sauce thickens, 15-20 minutes.
  2. Whilst it simmers, bring a large pot of water to a boil. Season with salt; add the spaghetti and cook until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.
  3. Add drained spaghetti to the sauce in frying pan and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta becomes al dente, about 2 minutes. You can add a little extra pasta water if the sauce is too dry.
  4. Stir in cheese and transfer pasta to warmed bowls.

Serves 2

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