Everyone I know is doing Euro summer right now while I’m in LA. So to cope, I’m making a matraana. Last summer in Rome, I tried this pasta for the first time and quickly fell in love. On that same trip, my friend had unintentionally broken someone’s heart. She DM’d him the next morning apologizing for being emotional. And as a true gentleman, he left her on red. But this pasta will never ghost you. No mixed signals, just rich guanchal and sharp pecarino that’ll make you rethink your purpose in life. Recipe is down below and just thank me later.
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Ingredients
* 1/2 lb bucatini pasta
* 1/2 lb guanciale
* 1/2 cup pecorino Romano cheese
* 18 oz San Marzano tomatoes
* Cracked black pepper
* Salt for pasta water
Steps
1. Fill pot with water, get it boiling.
2. Cut guanciale into thick rectangles (1/2 inch). They shrink when cooking.
3. Crush tomatoes and run through strainer for smooth puree. No fancy shit needed.
4. Grate pecorino. Stick your finger in it – always tastes good.
5. Place guanciale in COLD pan, medium heat. Render that fat slowly until golden, 8-10 minutes. This fat is oil from god.
6. Remove crispy guanciale, leave the gorgeous fat in pan.
7. Add tomato puree to pan with fat. This combo would make a vaccinated animal go feral.
8. Simmer sauce 15 minutes until thicc like you after Thanksgiving.
9. Drop pasta in heavily salted water (taste like ocean). Cook per package directions.
10. Pull pasta 2 minutes early, toss into sauce. It'll finish cooking there.
11. Mix that bitch thoroughly until al dente.
12. Kill heat, cool 30 seconds, then throw pecorino in. Watch it melt into creamy perfection.
13. Toss until silky. Plate with reserved guanciale, extra cheese, black pepper.
14. Admire that sexy beast you created.
Finally, enjoy betch!