Pasta all'Amatriciana (Fast & Slow)
- Makes4-6 servings
- Cook Time1 hour
- Active time plus cooling35 minutes active
This classic dish from the town of Amatrice in central Italy traditionally is prepared with guanciale (cured pork cheek), but more widely available pancetta is a good substitute. Be sure to purchase thinly sliced pancetta and chop it finely to ensure the pieces crisp with cooking. For a big boost of savory flavor, we cook a chunk of pecorino Romano cheese directly in sauce; it softens with pressure-cooking, then is stirred until fully blended into the mix. Offer additional pecorino, finely grated, at the table for sprinkling to taste.
Don't forget to save 1 cup of the juices when you drain the tomatoes. They, along with 4 cups of water, are the liquid that cooks the pasta. Don't worry if the spaghetti isn't fully cooked when you open the pot; it will reach al dente during uncovered cooking.
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