Portofino-Style Pesto Lasagna: The Authentic Ligurian Baked Pasta Recipe
- ciacookitalianabroad
Mattacchiona-style pasta
- Difficulty: Very easy
- Prep time: 5 min
- Cook time: 20 min
- Serving: 4
- Cost: Low
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PRESENTATION
Mattacchiona-Style Pasta runs on the same guanciale-and-pecorino backbone that makes carbonara so compelling, but the format is entirely different: ditalini instead of long pasta, a white wine deglaze after the guanciale crisps up, and a sauce built from grated pecorino stirred off the heat with starchy cooking water. The result is a velvety coating for every little tube — no cream, just technique. Guanciale carries a natural depth that connects it to the broader Roman tradition of cured-pork pastas, and here thyme and basil add a quiet herbal note that keeps the richness from feeling heavy.
Finishing the ditalini directly in the pan is what brings it together. Adding cooking water gradually gives the starch time to bind the pecorino into something thick and enveloping. The white wine deglaze lifts the fond from the pan and tempers the fat before the cheese goes in, which is why the sauce holds its texture all the way to the table. Crispy guanciale carries the savory depth, and thyme and basil at the end cut through the richness without tipping the balance.
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- INGREDIENTS
- Ditalini 11.3 oz (320 g)
- Jowls 7 oz (200 g)
- Pecorino Romano PDO cheese 3 oz (80 g)
- White wine 1.7 oz (50 g)
- Thyme to taste
- Garlic 1 clove
- Basil to taste
- Black pepper to taste
- Fine salt to taste
Preparation
How to prepare Mattacchiona-style pasta
To prepare mattacchiona-style pasta, start with the guanciale. Remove the rind and cut it into cubes about 3/4 inch (≈0.8 in) 1. In a pan, combine the cubed guanciale with a clove of garlic 2. Let it cook over medium heat for 5 minutes, then deglaze with the white wine 3.
Let the alcohol evaporate and flavor with fresh basil leaves 4. When the sauce is ready, remove the garlic clove 5; meanwhile, plunge the ditalini into salted boiling water 6.
Drain the ditalini al dente into the pan with the sauce 7. Now, using ladles of hot water, bring the pasta to its final doneness 8. Off the heat, finish by stirring in the grated Pecorino 9.
Use a little cooking water to create a delicious little cream 10. Plate and season with black pepper and fresh thyme 11. Your mattacchiona-style pasta is ready to be enjoyed hot 12!
Storage
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