Pasta alla Zozzona
Crispy guanciale and tomato come together in this Roman classic in under 25 minutes. Tossed with hot pasta and black pepper for a bold, rustic dinner.
- Total time
- 22 min
- Servings
- 2
- Calories
- 680
- Protein
- 24g
Ingredients
- 150 g guanciale or pancetta, diced
- 280 g spaghetti or rigatoni
- 400 g canned crushed tomatoes
- 1 tsp black pepper
- 2 clove garlic, minced
- 1 tsp salt
Instructions
- 1
Put a large pot of salted water on to boil over high heat.
- 2
Cook guanciale in a large skillet over medium-high until edges crisp, 5–7 minutes.
- 3
Add minced garlic to the skillet. Stir until fragrant, about 30 seconds.
- 4
Pour in crushed tomatoes. Simmer over medium, stirring occasionally, 8–10 minutes.
- 5
When water boils, add pasta and stir. Cook until al dente, following package directions.
- 6
Reserve 1 cup pasta water. Drain pasta and add to the skillet.
- 7
Toss pasta with sauce. Add pasta water a few tablespoons at a time until silky.
- 8
Season to taste with salt and black pepper. Serve immediately.
Tools you’ll need
- large pot
- large skillet
- wooden spoon
- colander
- tongs
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