RomanItalian
Mezzanielli with Tuna Allardiata Style
by Manu Food · 60K subscribers on YouTube
If you thought tuna couldn't go with guanciale, this recipe will change your mind! An explosion of flavor combining the savory crunch of guanciale with the freshness of raw tuna.
- Cook
- 20 min
- Servings
- 4
- Difficulty
- medium
Ingredients
9 items- 150 gGuanciale
- Garlicto taste
- Fresh Basilto taste
- Chili Pepperto taste
- 300 gPomodori Cannellini Flegrei
- Saltto taste
- 400 gMezzaniellior your favorite pasta shape
- Pecorino Romanoto taste
- 200 gFresh Tunaused raw as tartare
Method
- Render the guanciale in a pan until crispy.
- Add garlic, basil, and chili pepper to taste and sauté briefly.
- Add the tomatoes (Cannellini Flegrei), a pinch of salt, and a splash of water. Cook on medium-low heat for about 20 minutes.
- In the meantime, cook the pasta (Mezzanielli) in boiling salted water until al dente.
- Drain the pasta, reserving some pasta water, and add it to the sauce. Toss over heat, adding pasta water as needed, for the last few minutes until the pasta is well coated.
- Remove from heat, add a handful of Pecorino Romano and mix.
- Finish with a raw tuna tartare on top.
