The Iberico Papada (Jowl Bacon) Rigatoni Amatriciana recipe from the first installment in Iberian Pastures video series on cooking Iberico Pork with Chef Jonah Miller, from Huertas NYC. In 2015, Will Harris partnered with Jaime & Kurt Oriol to form Iberian Pastures and be among the first to welcome Iberian Hogs, a Spanish national treasure, to the United States. Our Iberico Pork Jowl Bacon stands out with flavor. You won't regret sharing this dish with your dinner guests.
- 1/2 pound rigatoni
- 1/4 pound Iberico Papada (cured and smoked jowl), cut into ½ inch pieces
- 1/2 red onion, cut into “petals”
- 1 cup canned tomatoes, crushed
- 1 small pinch of chili flake (or to taste)
- 1/2 cup pecorino cheese, grated
- Bring a large pot of water to a boil and add a large pinch of salt. Add the rigatoni and follow the instructions on the box, cooking for the shortest amount of time recommended so that the pasta can finish cooking in the sauce (approx. 10-11 minutes).
- Preheat a sauté pan over low heat for one minute and then add the jowl.
- Continue to cook over low heat until the jowl has begun to render and there is a good slick of fat coating the pan.
- Turn the heat up to medium-high and add the onions and cook together with jowl until the jowl is crispy (though with some fat remaining un-rendered).
- Add chili flake to taste and “bloom” in the fat for 30 seconds. Add the canned tomato and swirl together to emulsify. Bring to a simmer.
- Using a “spider,” remove the pasta and place directly in the sauté pan with the sauce, cook together, stirring and tossing frequently for 30 seconds to a minutes, until the sauce is sticking the pasta.
- Remove from the heat and stir and toss together with cheese.
- Serve at once.