For this dish I use soft wheat casarecce, with its own scent deviates from the traditional one and which I chose to pair with a reinterpretation of Amatriciana.
The grain appears sweeter with hints of bread crust that can lead to new interpretations of this classic dish of Italian tradition, indeed of the area of the Apennines between Lazio and Abruzzo.
The first innovation in the dish is in the use of guanciale butter, which is achieved by blending the flavor of the butter with that of the guanciale and flavoring it with a touch of tomato paste.
The second innovation is that of the pecorino sauce, where the cheese is infused with black pepper, so as to preserve the authenticity of the pasta amatriciana as well as the carbonara.
These unique elements give the dough a desired texture.
Procedure:
In a nonstick skillet, we melt the butter over medium heat and add the diced guanciale. We cook until the guanciale becomes crispy and releases its fat.
Add the tomato paste to the pan and stir well, letting it cook for about 5 minutes to allow the flavors to blend.
Meanwhile, let's prepare the pecorino sauce: in a bowl, mix grated pecorino cheese with plenty of black pepper.
Then, in a large pot we bring the casarecce to a boil plenty of salted water and drain them al dente to improve chewiness and make a final mantecatura. When the casarecce are ready, let's drain them and transfer them to the pan with the tomato sauce and guanciale.
We stir well, making sure that each casareccia is well coated with the sauce. We add the pecorino and pepper sauce to the pasta and continue stirring until the cheese melts with the pasta, creating a creamy texture.
Serve Autonomy B casarecce hot, garnished with fresh black pepper to taste.
Enjoy your meal!