Spaghetti Amatriciana Spaghetti With Guanciale And Tomato Recipes

SPAGHETTI AMATRICIANA

Steps:

• In a large Dutch oven or heavy-bottomed pot over medium-high heat, and add the oil, guanciale and onions. Sprinkle with salt and caramelize the guanciale, about 5 minutes. Add the garlic and saute until lightly browned, about 2 minutes. Add the crushed tomatoes and Calabrian chile paste, then lower to medium-low heat. Season with a few pinches of salt to taste (keep in mind that the cheese added at the end will add salinity to the final dish). Cook, stirring occasionally to avoid scorching, for about 30 minutes. Remove from the heat and cover to keep warm.
• In a large pot over high heat, boil well-salted water (salty like the ocean). Add the spaghetti and cook according to the package directions until slightly undercooked (the pasta will continue to cook in the sauce). Add 2 tablespoons pasta water to the sauce. Strain the pasta and add to the sauce. Cook over high heat until the sauce has coated the noodles, about 2 minutes. Remove from the heat, then add to a large bowl and mix in the Pecorino and butter. Divide among individual serving bowls. Garnish each with more grated Pecorino.

AMATRICIANA (GUANCIALE, TOMATO, AND PECORINO ROMANO)

Steps:

• Put the guanciale and oil in a saucepan. Turn the heat to medium and heat gently so the guanciale renders some fat and starts to brown. Taste a piece to assess how salty it is. Then, when it just begins to become crisp, add the chopped onion (if using) and sauté gently until transparent. Add the tomatoes and chile, then taste for salt (how much you need will depend on the guanciale).
• Finish cooking the sauce, covered, over low heat. You'll know it's done when the liquid has thickened somewhat and the fat shows on the surface, about 20 minutes.
• Make-ahead note: This much can be done earlier in the day, but this sauce is not customarily made in advance or kept, except casually as leftovers for the next day.
• Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. Add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
• Warm a serving bowl or platter in a low oven. If the oven is not practical, warm the bowl just before use with hot water, even a ladleful of the pasta cooking water.
• Drain the pasta and put it in the warmed serving bowl. Toss it first with the grated cheese, then with the sauce. Serve immediately.

PASTA AMATRICIANA

Steps:

• In a large (12-inch) skillet, heat olive oil over medium. Add guanciale and cook, stirring occasionally, until golden, about 5 minutes. To the skillet, add tomatoes, black pepper and red-pepper flakes, and season with salt. Cook, stirring occasionally and smashing tomatoes with the back of a wooden spoon, until tomatoes have broken down and sauce is thickened, about 15 minutes.
• Meanwhile, in a large pot of salted water, cook pasta according to package directions until just shy of al dente. Reserve 1 cup of the pasta cooking water and drain.
• Add pasta, tomato sauce and ½ cup of pasta cooking water back to the large pasta pot and stir vigorously over medium-high heat until pasta is evenly coated in the sauce, about 1 minute. (Add more pasta water if sauce is dry.) Remove from heat, stir in the cheese and season to taste with salt.
• Divide pasta among bowls and garnish with more cheese and black pepper.