Scott makes a classic Roman dish made with guanciale, bucatini, tomatoes and fresh pecorino cheese!Get the recipe https://foodtv.com/3GGvTtsSubscribe to Food Network http://foodtv.com/YouTubeWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Amatriciana PastaRECIPE COURTESY OF SCOTT CONANTLevel: EasyTotal: 25 minActive: 25 minYield: 2 servingsIngredients2 ounces sliced guanciale, cut into 1-inch squares3 tablespoons olive oil, plus more for drizzling4 ounces strained tomatoes, such as Pomi1 clove garlic, crushedKosher salt8 ounces bucatini pastaPinch red pepper flakes1 small block pecorinoBring a 2-quart pot of water to a boilDirectionsPlace the guanciale in a 1-quart saucepot with 2 tablespoons of the oil and render the fat out on low heat (you don't want too much heat, or you'll scorch the guanciale), 15 to 20 minutes. When the fat is rendered out, place the guanciale on paper towels, reserve the fat and put aside.If your tomato sauce isn't silky smooth, put it in a blender for about a minute. Add 2 tablespoons of the guanciale fat, the remaining 1 tablespoon oil and the garlic to an 8-inch saute pan. Heat it over medium-high heat to infuse the oil with garlic flavor, about 2 minutes.Meanwhile, season the pasta water with salt and add the pasta. Cook it for 80 percent of the way (if the directions say boil for 10 minutes, boil for 8 minutes, as you will finish cooking it in the sauce).Add the tomatoes, 1/4 cup pasta water and red pepper flakes. Remove the garlic and add a pinch of salt. Reduce for 3 to 4 minutes, then add the pasta (once it's ready) and half of the guanciale. Toss and stir for about 2 minutes (the sauce should reduce a little and the pasta should be al dente). Toss to combine and cook to bring the flavors together, about 1 minute. Turn off the heat and finely grate about 1/4 cup cheese over top.Place the pasta onto plates. Place the remainder of the crispy guanciale on top as garnish, more cheese if necessary and a drizzle of oil. Serve immediately.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork#ScottConant #FoodNetwork #AmatricianaPastaScott Contant's Amatriciana Pasta | Food Networkhttps://www.youtube.com/watch?v=r1OaFllaYrU
