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Pasta Amatriciana
Ingredients
  • 1 tablespoon extra-virgin olive oil, plus more for serving
  • 4 ounces guanciale, pancetta or bacon, diced small
  • 1 large shallot, thinly sliced
  • 3 cloves garlic, minced
  • One 28-ounce can whole San Marzano tomatoes, crushed by hand until small pieces, with their juices
  • Kosher salt and freshly cracked black pepper
  • ½ teaspoon crushed red pepper flakes, plus more if you like heat
  • 1 rind Pecorino-Romano plus ½ cup finely ground Pecorino-Romano, plus more for serving
  • 1 pound linguine or your preferred pasta
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