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Amatriciana da Enzo

BY ISSIMO, 16 OCTOBER 20 20
Poster
PREP TIME
10 minutes
COOKING TIME
15 minutes

SERVES

4

Ingredients

500 g Rigatoni da Enzo 50o g Pomodoro da Enzo 250 g guanciale (chopped in large pieces) 350 g pecorino (grated)

Preparation

Place a large pot of water to boil, making sure to a handful of salt. Once boiling, throw in rigatoni and cook for approximately 7-8 minutes, or until the pasta is al dente. In the meantime, heat up an iron pan and add chopped guanciale. Once the fat is practically melted away, add pomodoro. Note: you do not need to add anv olive oil at all. Allow the guanciale/tomato mixture to cook down whil. gently break apart the peeled tomatoes by mixing with a wooden spoon.
Once the pasta is cooked, remove from water, and make sure to save a cup of the pasta water on the side. Add pasta to guanciale and tomato mixture, followed by pecorino. Mix together and add a slight amount of cooked pasta water. Continue to mix for about 2 minutes. Plate and garnish with a generous amount of grated pecorino.

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