Garlic and Spicy Tomato Pasta
Guanciale

A bold Italian-inspired pasta featuring savory guanciale, spicy bird's eye chilies, sweet garlic, and rich crushed tomatoes coated over perfectly cooked spaghetti.

Ingredients

• 1 package guanciale
• 400 g spaghetti
• 1 can crushed tomatoes
• 3 cloves garlic
• 2 pieces birds eye chili
• 50 ml white wine
• 1 tbsp butter
• to taste cheese
• to taste black pepper
• to taste salt
• optional Parmesan cheese
• optional fresh basil

Instructions

1. 1Slice Chili and Garlic

   

   Place fresh birds eye chili peppers and garlic cloves on a dark cutting board, and carefully slice them into thin pieces using a sharp kitchen knife.

   Tip: Slice the garlic uniformly so it browns evenly without burning during cooking.
2. 2Boil the Spaghetti

   

   Cook the spaghetti in salted boiling water for about ten minutes, then rinse it in cold water to stop the cooking process and firm up the noodles.

   Tip: Rinsing the pasta in cold water helps remove excess starch and achieves the right texture for the sauce.
3. 3Render the Cured Pork Cheek

   

   Heat the pan without adding any oil, then directly add a whole package of Italian cured pork cheek pieces into the hot pan and stir slowly to render out the natural fat.

   Tip: Start with a cold or dry pan on medium heat to let the fat render out slowly without burning the meat.
4. 4Add Garlic and Chili

   

   Add the sliced birds eye chili and garlic slices directly into the pan with the rendering cured pork cheek, sautéing until fragrant.

   Tip: Ensure the pork fat has rendered sufficiently before adding the garlic so it infuses evenly without burning too quickly.
5. 5Deglaze with White Wine

   

   Pour a ring of white wine into the pan over the fragrant meat and garlic mixture, using high fire to allow the alcohol to evaporate completely.

   Tip: High heat is essential here to quickly burn off the raw alcohol flavor while leaving behind a rich background depth.
6. 6Add Crushed Tomatoes

   

   Pour a whole can of crushed tomatoes into the pan, stir-frying everything thoroughly until fragrant and letting the sauce reduce a bit.

   Tip: Simmer the crushed tomatoes for a few minutes so the acidity mellows out and blends with the pork fat.
7. 7Season the Tomato Sauce

   

   Let the sauce reduce slightly after stir-frying, and then incorporate butter, cheese, black pepper, and salt for seasoning.

   Tip: Adjust the salt carefully, keeping in mind that the cured pork cheek and cheese already contribute a salty profile.
8. 8Combine Pasta and Sauce

   

   Add the cooked spaghetti directly into the pan and stir quickly and evenly until the rich tomato sauce thoroughly clings to the noodles.

   Tip: Stir vigorously and continuously so the starch from the pasta emulsifies with the sauce components.

Storage & Reheating

Burn It Off

Frequently Asked Questions