Time: 45min
Servings: 6-8
Rating: 4.5/5
Recipe from Salt Fat Acid Heat by Samin Nosrat pg 294
INGREDIENTS
- 4 cups pomarola sauce
- 2 yellow onion
- 12oz sliced cured pork jowl / pancetta/ bacon
- 4 cloves garlic, minced
- Salt & red pepper flakes
- 1.5 lb spaghetti
- Parmesan
INSTRUCTIONS
- Render ~6 slices bacon until oil coats bottom of pan.
- Dice yellow onion, mince garlic.
- Heat coating of bacon fat in pan, brown onions for ~15min with pinch of salt.
- Slice raw bacon into matchsticks, add to onion. Cook until bacon is barely crisp.
- Add minced garlic, cook ~30sec until garlic becomes fragrant.
- Add pomarola sauce, season to taste with salt and red pepper flakes. Simmer for 10min.
- Cook pasta. Keep pasta water, mix sauce & pasta, add water as needed
- Garnish with pecorino / parmesan.
Thoughts
Delicious with garlic bread. This is a decadent pasta sauce. Fancy up canned pasta sauce in a pinch.
