Kilgrave’s Pasta

Sorry Jessica, but pasta amatriciana is pretty amazing; though I wouldn’t order it from an Asian fusion restaurant.

Casarecce Amatriciana


1/4 cup olive oil

1 onion, quartered then sliced so you have crescents

4 cloves garlic, sliced

3 or to taste peperoncino, sliced  (Italian hot peppers)

150g guanciale, sliced (cured pork cheek, but I used bacon because Korea)

500 ml tomato sauce

500g pasta (I used casarecce because it holds sauce better)

salt/pepper to taste

Grano Padano, grated (pecorino is better, being a Roman cheese for a Roman dish)


Add a tablespoon of salt to a large pot of water. Bring to a boil and add your pasta. Cook per packaging instructions, minus 1 minute.

In a pan, heat the olive oil and the add the garlic, onion, peppers, and guanciale. When the onions start to brown add the tomato sauce. Bring to a boil. Reduce heat and simmer for 6 to 7 minutes.

Drain the pasta and add it to the pan of sauce. Turn off the heat and mix the pasta into the sauce (counter-intuitive, but works better). Divide among four bowls. Finish with the grated cheese and garnish with peppers (above) or some of the guanciale that you didn’t set aside.

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