Bombolotti all' amatriciana

Time 30 minutes
Yields Serves 4
Bombolotti all’ amatriciana
(Anacleto Rapping / Los Angeles Times)

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.

Guanciale is cured pork cheek.

S. Irene Virbila is a former restaurant critic and wine columnist for the Los Angeles Times. She left in 2015.
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