Bombolotti All' Amatriciana

Recipe Ingredients

3/4 lb	340g / 11oz	Bombolotti pasta - see * Note 1
		Salt - as needed
1/4 lb	113g / 4oz	Guanciale - see * Note 2
2 tablespoons	30ml	Extra-virgin olive oil - divided
1		Garlic clove - unpeeled
2 tablespoons	30ml	Finely-chopped red onion
2 tablespoons	30ml	Tomatoes - peeled, seeded, (medium)
		And chopped
1/2 teaspoon	2.5ml	Dried red pepper flakes
2 tablespoons	30ml	Grated Parmigiano-Reggiano
1 tablespoon	15ml	Grated pecorino Romano

Recipe Instructions

* Note 1: Bombolotti pasta is in the shape of a squat, ridged tube, essentially, half-rigatoni. But artisanal spaghetti or bucatini will do nicely as well.

* 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 http://www.buonitalia.com

Cook the pasta in boiling salted water until al dente, 12 minutes.

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

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the guanciale and cook until lightly brown, another minute (it will not cook like bacon). Add the onion and cook another minute. If necessary, spoon excess fat from the pan. Add the tomatoes and cook 2 minutes. Add salt to taste and the red pepper flakes. Discard the garlic.

Drain the pasta and add to the skillet. Add the Parmigiano-Reggiano and pecorino Romano. Add the remaining tablespoon of oil and toss together.

This recipe yields 4 servings.

Each serving: 259 calories; 174 mg. sodium; 20 mg. cholesterol; 11 grams fat; 3 grams saturated fat; 26 grams carbohydrates; 12 grams protein; 1.92 grams fiber.

Source:
The Los Angeles Times, 12-11-2002

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