Maple Amatriciana
SERVES 4-6
MADE WITH MAPLE MARINARA
INGREDIENTS
1 jar Maple Marinara
1 lb Bucatini pasta
150g guanciale (cured pork cheek), sliced into strips (or bacon)
A splash of dry white wine (optional)
Red chili pepper flakes or fresh chili, to taste (optional)
1/2 cup freshly grated Pecorino Romano cheese
PREPARATION
Cook the pork: Place the guanciale strips in a cold pan, then turn the heat to medium. Cook until the fat renders and the pork becomes golden and crispy.
Deglaze: Remove most of the crispy guanciale from the pan, leaving the rendered fat behind. Pour in the white wine to deglaze the pan and let the alcohol evaporate for a minute.
Simmer the sauce: Add the Maple Marinara and chili flakes to the pork fat. Season lightly with salt and pepper (if needed). Simmer the sauce over medium-low heat for about 15 minutes until slightly thickened.
Boil the pasta: Cook the bucatini in a large pot of boiling salted water until it is just shy of al dente. Reserve a half cup of pasta water before draining.
Combine: Add the cooked pasta directly into the sauce along with a splash of pasta water and the reserved crispy guanciale. Toss vigorously for a minute to let the starch emulsify with the sauce.
Serve: Turn off the heat, stir in a generous amount of grated Pecorino Romano cheese, and plate immediately with extra cheese on top.
