Prep Time: 30 minutes
Cook Time: 1 hour
Serves: 4
Ingredients
- 1 lb pasta (I personally love Rummo Rigatoni)
- 1/2 lb guanciale (pork jowel)
- Dry white wine
- 2 cups passata (tomato puree)
- 1-2 cups grated Pecorino (measure with your heart)
- Fresh cracked black pepper
- Salt
Steps
- Cut the guanciale into small ½ inch cubes, and place in a cold pan.
- Set the stove to medium and allow for the guanciale to cook through and crisp to your desired texture.
- Transfer the guanciale to a separate bowl and set aside, leave the fat in the pan.
- Turn the stove down to medium-low and splash in a cup of dry white wine into the pan.
- Add in the passata/tomato puree, and half of the grated pecorino, pepper, stir, and allow it to simmer on low for ~30 minutes.
- 5 minutes before serving, boil a pot of water, salt it like the ocean, cook your pasta. Follow the pasta directions, but boil it for a shorter amount of time because it will continue to cook in the sauce.
- Once your pasta is al dente, transfer it to the sauce pan. Add the remaining pecorino, a little pasta water, and toss it in the pan.
- Serve, top with guanciale, additional pecorino, black pepper, and enjoy!
