Hose-Shaped Pasta with Guanciale: Bucatini all'Amatriciana

Name: Hose-Shaped Pasta with Guanciale: Bucatini all'Amatriciana
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams bucatini; 2 kgs peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 3 cloves garlic, thinly sliced; 4 garlic cloves, peeled and thinly sliced; 59 milliliters extra-virgin olive oil; 1 Spanish onion, chopped in 1/4-inch dice; 340 grams guanciale, thinly sliced, or substitute smoked pancetta or bacon; 4 servings Caciocavallo or pecorino Romano, for grating; 1 red onion, halved and sliced; 2 teaspoons red pepper flakes; 4 servings Salt; 4 servings Salt and pepper

Hose-Shaped Pasta with Guanciale: Bucatini all'Amatriciana

Hose-Shaped Pasta with Guanciale: Bucatini all'Amatriciana might be a good recipe to expand your main course collection. This recipe serves 4. One serving contains 1119 calories, 40g of protein, and 58g of fat. If you have thyme leaves, olive oil, pecorino romano, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

Ingredients you will need

Water

Salt

In a 12 to 14-inch saute pan, place the guanciale slices in a single layer and cook over medium-low heat until most of the fat has been rendered from the meat.

Ingredients you will need

Guanciale

Meat

Equipment you will use

Frying Pan

Remove the meat to a plate lined with paper towels.

Ingredients you will need

Meat

Equipment you will use

Paper Towels

Discard half the fat from the pan, leaving enough to coat, and cook the garlic, onion, and pepper flakes.

Ingredients you will need

Garlic

Pepper

Onion

Equipment you will use

Frying Pan

Place these three ingredients in the pan, add the guanciale, and cook over medium-high heat for 5 minutes, until the onion, garlic, and guanciale are light golden brown. Season with salt and pepper. You may add extra-virgin olive oil if necessary to keep the aromatics from burning.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Guanciale

Garlic

Onion

Equipment you will use

Frying Pan

Add the tomato sauce, reduce the heat, and allow to simmer for 10 to 15 minutes.

Ingredients you will need

Tomato Sauce

Cook the bucatini in the boiling water according to the package directions, until tender but still al dente, about 12 minutes.

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Bucatini

Water

Drain the pasta and add it to simmering sauce. Increase the heat to high and toss to coat. Divide the pasta among 4 warmed pasta bowls. Top with freshly grated pecorino cheese and serve immediately.

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Pecorino

Pasta

Sauce

Equipment you will use

Bowl

In a 3-quart saucepan, heat the olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes.

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Garlic

Onion

Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft.

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Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Ingredients you will need

Sauce

Tomato