The Roman Rhapsody
Oven-Baked Pasta with Crispy Guanciale, Tomato Sauce, and Melted Cheese
1 hour
Serves 4
DinnerItalian
Herb's take
Tonight, we channel the heart of Lazio: this bake layers pasta and guanciale under a bubbling tomato and cheese blanket. Along the way, you'll learn why guanciale is the king of cured pork and how to coax full flavor from a simple Italian tomato sauce.
Ingredients
Yield
4
Instructions
- 01Bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than package instructions for al dente. Drain and set aside, reserving 1/2 cup pasta water.
- 02While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the guanciale and cook, stirring often, until golden and crisp, about 5 minutes. Use a slotted spoon to transfer guanciale to a paper towel–lined plate.
- 03Add the chopped onion to the rendered guanciale fat in the skillet. Sauté until translucent, about 4 minutes. Add garlic and cook for 1 minute, just until fragrant.
- 04Pour in the white wine and stir, scraping up any brown bits. Let it reduce by half, about 2 minutes.
- 05Add crushed tomatoes (with juices), salt, black pepper, and red pepper flakes. Simmer, stirring occasionally, until thickened and saucy, 12 to 15 minutes.
- 06Remove skillet from heat. Stir in half the guanciale and all the basil.
- 07In a large bowl, combine the cooked pasta with the tomato-guanciale sauce and reserved pasta water. Toss well to coat.
- 08Transfer half the pasta mixture to a 9x13-inch baking dish. Sprinkle with half the Parmigiano and mozzarella.
- 09Spoon the remaining pasta over the cheese layer, then top with the rest of the guanciale and all remaining cheeses.
- 10Bake in a preheated 400°F oven until cheese is golden and bubbly, about 18 to 20 minutes. Let rest for 5 minutes before serving.
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