Bucatini All

[66HertzClone]

Not mine, but a recipe I found in the NY Times a couple of years ago. The hard to find secret ingredient is what sets this apart from other dishes I've tried before. Guanciale, is pork jowl,
mostly fat, looks like panchetta but it has far more flavor,

I looked locally and couldn't find it, ordered some online from this place, http://www.salumicuredmeats.com/Salumi Cured Meats, it has been the best we've had to date. A local Italian specialty store now has it, I buy 3/4 lb. at a time, it is wonderful in an Omlette as well. If you search you will find many on line suppliers now.

Anyway, here is the recipe, I have found cooking the onion, Guanciale, and garlic till its almost caramelized is best, do not substitute Parmesan cheese for the Romano in the recipe, just not the same. A hearty Chianti classico or Montepulciano d'Abruzzo will work well with this dish.


Bucatini All’Amatriciana

1 tablespoon extra virgin olive oil
1 medium onion, sliced thin
3 cloves garlic, sliced

 

[nymustang]

Looks good, but where's the recipe? Am I missing something?

 

[66HertzClone]

Sorry, I fixed it, I copied and pasted the first time, and I don't know where it went.

Hmm, I check back and it's gone again. Is there a size limit?

So I'll post it here just in case.

1 tablespoon extra virgin olive oil
1 medium onion, sliced thin
3 cloves garlic, sliced
1/4 pound Guanciale cut into 1" slivers 1/4" thick
3 cups canned San Marzano tomatoes (about a 28oz. can)
1/2 teasponn red chili flakes, or to taste
Salt (I recommend you taste first before adding)
1/4 cup grated Romano cheese, more for serving
1 pound Bucatini or large Rigatoni

1. Heat oil in 12" skillet. Add onion and garlic, saute over medium heat until transparent. Add Guanciale and saute until barley beginning to brown.

2. Breakup the tomatoes and add. Cook about 15 minutes, crushing tomatoes with a spoon until sauce has become somewhat concentrated and homogenized. Season with chili and salt and stir in 1 tablespoon of the cheese. Remove from heat.

3. Bring a large pot of salted water to boil, add the pasta and cook until al dente. Drain and transfer to the skillet, folding pasta and sauce together until they are heated thru and pasta is well coated, about 5 minutes. Fold in remaining cheese. Check seasoning and serve with more cheese on the side.

Yield 4 to 6 servings