BUCATINI ALL'AMATRICIANA
This pasta dish is my signature dish. I really enjoy making this pasta, especially with the right ingredients like guanciale. Top with freshly grated Parmesan cheese.
Provided by CHEF CARLO APOLLONI
Categories World Cuisine Recipes European Italian
Time 39m
Yield 2
Number Of Ingredients 9
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.
- Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.
- Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.
Nutrition Facts : Calories 633.9 calories, Carbohydrate 60.1 g, Cholesterol 21.9 mg, Fat 35.9 g, Fiber 3.2 g, Protein 17.3 g, SaturatedFat 7.4 g, Sodium 478.1 mg, Sugar 0.8 g
BUCATINI ALL'AMATRICIANA
The key to bucatini all'amatriciana is guanciale: cured pork jowls, akin to pancetta or unsmoked bacon, cooked until crispy, then sauced with San Marzano tomatoes. It's classic Roman cuisine-just a few choice ingredients, deftly combined, in all of 30 minutes from start to finish.
Provided by Tony Mantuano
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Sauce, part 1: Dice the guanciale, then sauté in olive oil over medium heat, 6-8 minutes or until the guanciale is crisp.
- Pasta: Meanwhile, bring a large pot of salted water to a boil. Add pasta to the boiling water and cook until al dente, about 3 minutes less than what the box advises. (Chef Mantuano advises using bronze-cut pasta for his dishes. These noodles are made with bronze molds instead of Teflon, for a surface texture that's a bit rougher and more porous. This greatly helps the sauce to cling to each noodle.)
- Sauce, part 2: Add the tomatoes to the crispy guanciale and bring to a simmer. Using a wooden spoon, stir the sauce occasionally, breaking up the tomatoes as they are cooking, 5 minutes. Set aside.
- Assembly: Reserve ½ cup of the pasta water, then drain the bucatini. Return the pasta to the pot. Season the sauce with chili flakes and black pepper. Pour sauce and reserved pasta water into the pot and cook over low heat, tossing the pasta with the sauce to allow them to "marry," 2 minutes. The pasta should still be firm to the bite.
- Transfer the pasta to a platter. Grate Pecorino Romano directly on top, about ½ cup. Serve immediately, passing more cheese at the table.
BUCATINI MOCK AMATRICIANA
Steps:
- Scatter the sliced onions in the big skillet, and pour in a cup of water. Bring the water to a boil, and simmer over moderate heat, softening the onions, until the water has almost totally evaporated.
- Pour in 1/3 cup of the olive oil, and stir to coat the onions. Raise the heat a bit, season with the salt and peperoncino, and cook, stirring frequently, until the onions are lightly colored, 4 to 5 minutes. Pour in the crushed tomatoes, stir well, and bring to a boil. Cook the sauce at a good bubbling pace for 10 minutes or so, until slightly thickened.
- Meanwhile, heat 6 quarts of water, with a tablespoon salt, to the boil in the large pot. When the tomatoes have been perking for a few minutes, drop in the bucatini and cook until quite al dente. Lift the pasta from the pot with tongs, drain briefly, and drop it onto the simmering sauce. Toss together for a minute or two, until the pasta is fully cooked and coated with sauce. If necessary, boil rapidly until any soupiness in the skillet has been cooked down.
- Turn off the heat, drizzle over the remaining olive oil, and toss with half of the grated pecorino. Serve immediately, passing more cheese at the table.
CLASSIC AMATRICIANA BUCATINI
This southern Italian dish is made with just five ingredients - just use the best tomatoes and bacon you can find
Provided by John Torode
Categories Dinner, Main course, Pasta
Time 40m
Number Of Ingredients 5
Steps:
- Put the tomatoes into a food processor in batches and whizz to a fine pulp. Sieve into a large pan, in batches again, pressing through as much tomato as you can with a wooden spoon. Simmer for 20-30 mins until the sauce has reduced by a third to about 700ml. This homemade passata can now be frozen.
- Put the bacon or pancetta into a cold, large, heavy-based frying pan. Place over a medium heat - the fat will slowly melt and the bacon will cook. Add the whole chillies (don't worry, they come out at the end) and cook for 8-10 mins with the bacon until the bacon is sizzling and golden all over. Stir in the tomato sauce, bring to the boil and simmer for 4-5 mins.
- Meanwhile, cook the pasta, then drain well. While still hot, tip it into the sauce, sprinkle with most of the cheese and stir well. Remove the whole chillies, dish the pasta onto plates and sprinkle with the remaining cheese.
Nutrition Facts : Calories 747 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 3.47 milligram of sodium
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