Stephanie Anderson

Pasta All'Amatriciana

Stephanie Anderson

For the tomato hater in you. Or in me at least.


This dish to me celebrates the smoked pork jowl. (or guiancale)  Keep the salt away from your cooking station on this one so no one gets hurt, or has to increase their blood pressure medications.

Traditionally this is done with a thicker spaghetti such as Bucatini. I used Angel hair, the exact opposite because I am a rebel like that. It's just cooking. Make what you like.

Put the salt water on to boil for your pasta.

Let's start the sweat:

Dice 4 ounces of pig jowl. Don't even THINK about trimming it.

Half of a medium white or yellow onion, diced

red pepper flakes to taste

1 large carrot, grated

2 med cloves garlic smashed

1/2 c. white wine

1/4 tomato paste if desired


Over medium heat in a heavy skillet (iron preferably) start sweating the jowl dice. After about 5 minutes add in the onion and continue to cook another 5 minute. Don't babysit it. But don't forget it. The dice will never get caramelized if you keep banging your wood spoon around in there.  Add in the carrot, garlic and chili flakes and cook another 2 minutes. If the fat rendering exceeds 2 Tbsp you may drain some of it out.  It's very salty and will overpower the sauce. If you're adding tomato paste now is the time. Let it cook a bit to get the raw flavor out. Turn the heat up and after 1 minute of higher head, deglaze with wine.

slightly undercook your pasta so it can finish in the sauce (shave 2 minutes off the cooking time).  I recommend removing it from the water with tongs and putting it directly into the pan with all the starchy water lingering.  Stir in up to 1/2 cup olive oil to "finish" (the time to use your good stuff) and add peccorino cheese if you have it on hand.





Keep Tossing!