Cavatelli All’Amatriciana

Cavatelli All’Amatriciana
Serves 2-4

All’Amatriciana is typically made with guanciale, pork cheek that is highly fatty and smoked and renders beautifully but for a quicker and more approachable take on the classic, I use thick cut bacon. I also opt to make this somewhat more dairy-free than traditional pasta – which was initially an accident because I didn’t have on hand – and ended up loving more. This will be an instant classic in your repertoire.

½ lb. cavatelli
1 tablespoon butter or extra virgin olive oil
½ lb. bacon, cut into ¼” segments
2 shallots, thinly sliced
6 cloves garlic, smashed
Salt, to taste
1 pint fresh cherry tomatoes
1 15-ounce can of cherry tomatoes
Sugar, just a pinch
½ reserved pasta water ½ bunch parsley, roughly chopped
3 ounces goat cheese, crumbled

Heat a large pot of water to a boil and salt generously. Cook pasta until it rises to the surface and is al dente, about 3 minutes. Drain pasta and reserve water.

In a large skillet, heat butter or olive oil and render bacon over medium heat. When crispy add shallots and garlic and cook until just fragrant. Add tomatoes and cook until rendered down. Season with just a bit of salt and sugar and cook until desired consistency.

Add pasta and pasta water and toss with parsley.

Season with goat cheese.

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