HOW TO MAKE PASTA LIKE A ROMAN

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    I just got to vote for the first time in an Italian referendum
    It was about offshore drilling (not THAT exciting... Whatever)
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    And I'm a huge nerd for politics, government, and participating in the democratic process
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    So I've been feeling particularly proud of my dual citizenship today
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    Here are my two passports
    Nbd
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    Also I've been reading @gabimoskowitz recipe lists lately like its my job
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    So I felt inspired to share the recipe for my favorite pasta: Pasta all'Amatriciana
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    What you'll need:
    And a big pot of boiling water.
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    Take 3 cloves of garlic, crush them with the flat part of your knife, and then peel them. Cut your guanciale into small strips. Dice half an onion.
    Guanciale is cured pork jowls. If you can find it, it will make your sauce 1000x better. If not, you can use good pancetta.
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    This is what it should look like.
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    In a saucepan, heat olive oil over med high heat until shimmering. Add garlic and guanciale. Add some red pepper flakes (or a dried red pepper like I did) if you like some spice. Add a good couple of shakes of dried basil.
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    Once the guanciale is nice and crispy (fat rendered) and the garlic is golden add your onions and lower the heat a little. Add some more basil.
    Once the onions look like this add a splash of white wine.
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    Once the wine has simmered a little and it doesn't smell alcohol-y anymore, add about 10 oz of canned tomatoes.
    Italian tomatoes are really the best. They're a lot sweeter. If you can't get them, add a pinch of sugar at this point. You can use tomato purée, chopped, or whole tomatoes. If you use whole like I did, just mush them around with your hands before they go in the sauce.
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    By now your water should be boiling. Add a generous amount of salt and put in your desired amount of pasta.
    In my opinion the best pasta to use is rigatoni or bucatini but anything that has some nice grooves to pick up sauce will work. When I made this I only had fettuccini in the house so had to settle for that. Somehow I survived...
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    As your pasta is bubbling away, keep an eye on your sauce. At this point I usually turn it down and let it thicken up and then turn the heat up, add small ladle full of pasta water, and give it a good stir.
    I do this process a couple of times. Adding the pasta water brings in some starch which makes your sauce creamier.
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    When your pasta is just almost al dente, drain it.
    Like this
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    Add your pasta to your sauce pan and stir it around for a minute or two so it can mix nicely with the sauce.
    If you have fresh basil, add a couple of leaves now!
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    Serve and top with grated pecorino Romano cheese
    I like a lot.
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    Mangia!!!
    That means eat 🇮🇹🇮🇹🇮🇹🇮🇹
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