I've made pasta all’amatriciana many times from a River Cafe (UK) recipe that includes pancetta, red onions, rosemary, tomatoes, red wine and oregano, but not with guanciale. I'd seen this article and recipe in the NYT a week or two ago, and since I'd had some guanciale sitting the fridge for quite a while, thought I'd give it a try last night:
We really enjoyed it - the guanciale has a fantastic flavor - gamier, I'd say, than pancetta, and fattier. I think this recipe highlights the guanciale. I'm sure I'll make both again, but very different versions - I'm guessing the River Cafe one is a nontraditional version.
Edit - forgot to mention that I made it w/ some DOP San Marzano tomatoes that I'd bought that morning at Essex Market. I was somewhat suspicious of cooking the tomatoes for only 15 minutes, but these were quite small and cooked down beautifully in that time - I was worried they would still have a raw flavor.
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