Bombolotti All' Amatriciana Recipe

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   * Note 1: Bombolotti pasta is in the shape of a squat, ridged tube, essentially, half-rigatoni.

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   But artisanal spaghetti or possibly bucatini will do nicely as well.

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   * Note 2: Guanciale, cured pork cheek, is available by mail from specialty sources such as Corti Bros., in Sacramento, (800) 509-3663, and BuonItalia in New York, (212) 633-9090 or possibly www.buonitalia.com

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   Cook the pasta in boiling salted water till al dente, 12 min.

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   Meanwhile, cut the guanciale into strips about 2 inches long and one-fourth-inch thick.

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   Heat 1 Tbsp.

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   of the oil in a large skillet over medium-high heat.

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   Add in the garlic and cook till fragrant, 1 minute.

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   Add in the guanciale and cook till lightly brown, another minute (it won't cook like bacon).

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    Add in the onion and cook another minute.

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    If necessary, spoon excess fat from the pan.

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    Add in the tomatoes and cook 2 min.

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    Add in salt to taste and the red pepper flakes.

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    Throw away the garlic.

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    Drain the pasta and add in to the skillet.

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    Add in the Parmigiano-Reggiano and pecorino Romano.

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    Add in the remaining Tbsp.

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    of oil and toss together.

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    This recipe yields 4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.