Pasta Amatriciana
If you've never tried guanciale, you should check it out. It's like bacon, only better. Made from the jowl of the pig, guanciale is the best part of the animal once it's cured. Guanciale is the central umame flavor in Pasta Amatriciana, a rustic pasta dish from Italy. It's simple to make and, thanks to the guanciale, it's incredibly delicious. If you use the concept of prepping and cooking at the same time, this easy dish is very quick to make. Pasta Amatriciana Recipe Prep/Cook time: 30 minutes Serves 2-3 Set your water to boil for the pasta and, at the same time, put a large pan on the stove to heat up on medium heat. Toss in the pan: some lardons of guanciale While all that is heating up, cut up some: shallots Toss those in the pan with the guanciale that's rendering. Cut into chunks: 1 pound fresh or frozen tomatoes By this time the water should be at a boil. When this is indeed the case, start cooking: 8 oz. pasta...