Amatrice, Lazio
Rigatoni amatriciana
Makes
4
Level
Medium with a grown-up
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Bella’s job
Bella crushes the tomatoes in a mortar and pestle, strains the pulp and grates the pecorino with Dad.
Ingredients
Rigatoni or mezze maniche: 1 pound
Guanciale: 6 ounces, diced
Whole peeled tomatoes: one 28 oz can
Black peppercorns: 1 teaspoon, crushed
Pecorino Romano: 1/2 cup, finely grated
Parmigiano Reggiano: 1/2 cup, finely grated
Salt: for the pasta water, about 2 tablespoons
Method
Bring a big pot of water to a boil and salt it well.
Dice the guanciale. Cook it in a wide pan over medium heat, rendering the fat until the pieces are crisp.
Lift the crisp guanciale onto paper towels and leave the fat in the pan. A grown-up handles the hot pan.
Open the tomatoes into a bowl and crush them with your hands, a job for little fingers.
Crush the peppercorns in a mortar and pestle. Shake them through a strainer to leave out the big bits.
Pour the tomatoes into the pan with the fat and add a little crushed pepper. Simmer until the sauce thickens, about 15 minutes.
Boil the pasta until just shy of tender, about 1 minute under the package time. Drain it, saving a cup of pasta water.
Toss the pasta in the sauce over medium heat, adding a splash of pasta water if needed.
Grate the pecorino and Parmigiano, half and half. Plate the pasta and top with the crisp guanciale and cheese.
