Pasta Alla Cantonata Spaghettoni With Yellow Datterini Tomatoes And Guanciale Recipe by Enzo Falleti
Cooking Instructions 20 minutes 1 First, slice the guanciale into 1/2-inch thick slices, then cut into strips. Place it in a cold skillet and cook over medium heat without adding anything else. Let it render until it's crispy on the outside but still tender inside. Set aside and keep warm. 2 Bring a large pot of water to a boil for the pasta. Meanwhile, in a small saucepan, sauté a few whole garlic cloves in extra-virgin olive oil until golden. Add the yellow datterini tomatoes, season with salt, and cook over low heat for about 10 minutes. When the pasta water boils, add salt and cook the pasta. 3 Once the pasta has released some starch into the water, scoop out a bit of the pasta water and add it to the tomatoes. Use an immersion blender to blend the mixture, incorporating as much air as possible, until it has the creamy consistency of a classic egg yolk and pecorino mixture. 4 Drain the pasta about 4 minutes before it's done. Finish cooking it in the rendered guanciale fat, adding pasta water as needed. Toward the end, add the tomato purée. Toss until the pasta is creamy, then serve with plenty of freshly ground black pepper and a generous sprinkle of guanciale. Enjoy! 1 First, slice the guanciale into 1/2-inch thick slices, then cut into strips. Place it in a cold skillet and cook over medium heat without adding anything else. Let it render until it's crispy on the outside but still tender inside. Set aside and keep warm. 1 First, slice the guanciale into 1/2-inch thick slices, then cut into strips. Place it in a cold skillet and cook over medium heat without adding anything else. Let it render until it's crispy on the outside but still tender inside. Set aside and keep warm. 2 Bring a large pot of water to a boil for the pasta. Meanwhile, in a small saucepan, sauté a few whole garlic cloves in extra-virgin olive oil until golden. Add the yellow datterini tomatoes, season with salt, and cook over low heat for about 10 minutes. When the pasta water boils, add salt and cook the pasta. 2 Bring a large pot of water to a boil for the pasta. Meanwhile, in a small saucepan, sauté a few whole garlic cloves in extra-virgin olive oil until golden. Add the yellow datterini tomatoes, season with salt, and cook over low heat for about 10 minutes. When the pasta water boils, add salt and cook the pasta. 3 Once the pasta has released some starch into the water, scoop out a bit of the pasta water and add it to the tomatoes. Use an immersion blender to blend the mixture, incorporating as much air as possible, until it has the creamy consistency of a classic egg yolk and pecorino mixture. 3 Once the pasta has released some starch into the water, scoop out a bit of the pasta water and add it to the tomatoes. Use an immersion blender to blend the mixture, incorporating as much air as possible, until it has the creamy consistency of a classic egg yolk and pecorino mixture. 4 Drain the pasta about 4 minutes before it's done. Finish cooking it in the rendered guanciale fat, adding pasta water as needed. Toward the end, add the tomato purée. Toss until the pasta is creamy, then serve with plenty of freshly ground black pepper and a generous sprinkle of guanciale. Enjoy! 4 Drain the pasta about 4 minutes before it's done. Finish cooking it in the rendered guanciale fat, adding pasta water as needed. Toward the end, add the tomato purée. Toss until the pasta is creamy, then serve with plenty of freshly ground black pepper and a generous sprinkle of guanciale. Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Best Orange Chicken Low Carb Coleslaw (sugar free!) Chicken Stew in Kolkata Style Best Banana Pudding EVER! Honey soy wings Best Orange Chicken Low Carb Coleslaw (sugar free!) Chicken Stew in Kolkata Style Best Banana Pudding EVER! Honey soy wings Red Berry Compote (Rote Gruetze) Lemon cake baked with jiko#4weekschallenge Amaranth Leaves Stir Fry / Greens Stir Fry Syrawberry Frozen Yogurt Idliappam (hoppers) Blueberry Cheese Cake (No Bake Dessert) Chicken Badami Handi Tomato Biryani Aloo chana masala Hash Browns Red Berry Compote (Rote Gruetze) Lemon cake baked with jiko#4weekschallenge Amaranth Leaves Stir Fry / Greens Stir Fry Syrawberry Frozen Yogurt Idliappam (hoppers) Blueberry Cheese Cake (No Bake Dessert) Chicken Badami Handi Tomato Biryani Aloo chana masala Hash Browns