A deliciously strong pasta dish, taught to me (as were so many others) by my friend Andrea. See page 546 for information on guanciale. Frankly, I can barely write this recipe without rushing off to the stove.
Recipe information
Yield
makes about 4 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to boil for the pasta and add salt. Combine the oil, garlic, and ham in a 10-inch skillet and turn the heat to medium-low. Cook slowly, stirring occasionally, until the garlic becomes deep golden, nearly brown, all over, 10 to 15 minutes.
Step 2
Chop the plum tomatoes (or crush the canned tomatoes) and add them, along with some salt and pepper, to the skillet; stir and simmer while you cook the pasta.
Step 3
Drain the pasta when it is done, reserving a little of the cooking water and adding it to the sauce if it appears dry (quite likely if you used fresh tomatoes). Toss the pasta with the sauce and most of the basil, along with the cheese. Mince the remaining basil, garnish the pasta, and serve.
