Bring 3/4 of a saucepan filled with water to a boil on high heat. When the water comes to a boil, add the pasta. Cook for 10 min until al dente. Meanwhile...
On a chopping board: remove the pepper rind from the guanciale and cut into thin stips (each should have some fat).
In a frying pan, heat the olive oil on medium high heat for 1 min. Add the minced guanciale and lower heat to medium. Stirring occasionally, cook for 4 min until the guanciale is brown but not crunchy. Turn off the heat.
Once the pasta are ready (al dente), drain most of the water (but 1/8 cup). Add the pasta to the frying pan and mix with the guanciale. Stir in 1/2 of the cheese. If the mixture is dry, add some of the reserved water.
Sprinkle the chili flakes into the pan. Spoon the pasta into the serving plates. Add the remaining cheese on top.
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I started my career by working in the food and wine industry in Italy. I've always loved spending quality with my friends and family while sharing a nice bottle of red wine and delicious food.
How did you become a chef in NYC?
When I came to NYC 8 years ago, I worked in several restaurants, in Manhattan as well as in Brooklyn, until I decided to open his own place. Cooking is a unique occasion to please my guests and have them discover new flavors and new recipes. As I always say: "open your horizon to the beauty and pleasure of food".
Why this recipe?
Italian food is more eclectic than we know it to be. This traditional assortment of Guanciale, goat cheese (Pecorino) and pasta is actually the original recipe of the famous Amatriciana sauce that was made only after the discovery of tomatoes. It’s a tasty dish that's a thousand years old that has not aged one bit.
This traditional southern italian dish is outstandingly delicious thanks to exceptionally fine ingre...
This traditional southern italian dish is outstandingly delicious thanks to exceptionally fine ingredients such as guanciale and pecorino. It is originally from Gricia, a small town located at the tip of the italian boot.