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Mattacchiona-style pasta · GialloZafferano.com

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  Speaker 1: Mattacchiona-style pasta is a rich, creamy Roman-style pasta made with ditalini, guanciale,
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  Speaker 1: pecorino romano cheese, white wine, and fresh herbs. The sauce
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  Speaker 1: is velvety and thick, without any cream, thanks to the
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  Speaker 1: starch from the pasta water and the cheese stirred off
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  Speaker 1: the heat. The flavor is savory and intense from the guanciale,
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  Speaker 1: with basil and thyme adding a fresh herbal touch. For
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  Speaker 1: four servings, you need prep time, five minutes, cook time,
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  Speaker 1: 20 minutes. Ingredients. 320 grams of ditalini pasta. 200 grams
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  Speaker 1: of guanciale, also called jowl. 80 grams of pecorino romano
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  Speaker 1: PDO cheese, grated. 50 grams of white wine. 1 clove
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  Speaker 1: of garlic. Fresh basil leaves, as needed. Fresh thyme, as needed.
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  Speaker 1: Black pepper, as needed. Fine salt, as needed. Start with
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  Speaker 1: the guanciale. Remove the rind and cut the guanciale into
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  Speaker 1: cubes of about 2 cm. Place a large pan on
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  Speaker 1: medium heat. Add the cubed guanciale and the whole clove
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  Speaker 1: of garlic to the pan. Let the guanciale cook for
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  Speaker 1: about 5 minutes until the fat renders and the cubes
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  Speaker 1: start to become crispy. Pour in the white wine to
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  Speaker 1: deglaze the pan. Scrape the bottom of the pan so
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  Speaker 1: all the brown bits mix with the fat. Let the
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  Speaker 1: alcohol evaporate completely. Add fresh basil leaves to the pan
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  Speaker 1: to flavor the guanciale and its fat. When the guanciale
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  Speaker 1: is well flavored and the sauce in the pan looks glossy,
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  Speaker 1: remove the garlic clove and discard it. Turn the heat
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  Speaker 1: to low to keep the sauce warm without burning. In
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  Speaker 1: the meantime, fill a pot with water, bring it to
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  Speaker 1: a boil, and add fine salt. Add the ditalini to
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  Speaker 1: the boiling salted water. Cook the ditalini until they are
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  Speaker 1: just al dente, following the time on the package but
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  Speaker 1: stopping slightly early. When the ditalini are al dente, drain
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  Speaker 1: them directly into the pan with the guanciale and its sauce.
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  Speaker 1: Keep the pot with the hot cooking water on the stove,
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  Speaker 1: because you need it for finishing the pasta. Raise the
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  Speaker 1: heat under the pan with the pasta to medium. Start
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  Speaker 1: adding ladles of the hot cooking water to the pan,
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  Speaker 1: a little at a time. Stir continuously and let the
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  Speaker 1: ditalini finish cooking directly in the pan, absorbing the flavors.
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  Speaker 1: Add more cooking water as needed, until the pasta reaches
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  Speaker 1: its final doneness and there is a little starchy liquid
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  Speaker 1: left in the pan to form the base of the cream.
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  Speaker 1: Turn off the heat. With the pan off the heat,
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  Speaker 1: add the grated Pecorino Romano cheese. Stir vigorously to melt
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  Speaker 1: the cheese into the starchy liquid. If the mixture looks
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  Speaker 1: too thick or dry, add a small amount of hot
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  Speaker 1: cooking water and keep stirring until a smooth, velvety cream
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  Speaker 1: coats all the ditalini. Do not put the pan back
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  Speaker 1: on the heat during this step, so the cheese does
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  Speaker 1: not separate. When the sauce is creamy and well bound
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  Speaker 1: to the pasta, adjust the consistency with a last splash
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  Speaker 1: of cooking water if necessary. Plate the mattacchiona-style pasta while
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  Speaker 1: it is still hot. Season each portion with freshly ground
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  Speaker 1: black pepper. Finish with fresh thyme leaves on top for
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  Speaker 1: a fragrant touch. Serve the pasta immediately, so the sauce
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  Speaker 1: stays creamy and enveloping.