SPAGHETTI ALL'AMATRICIANA
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Meanwhile, unroll the pancetta. Cut it into 1-inch long chunks, and then slice each chunk thinly across the grain.
- Heat the olive oil in a large skillet over moderately low heat. Add the pancetta and cook until it renders some of its fat, about 5 minutes. Do not allow it to crisp. Add the onion and cook until soft, about 10 minutes. While the onion is cooking, add the pasta to the boiling water.
- Add the red pepper flakes and parsley to the onion mixture and cook briefly to release their fragrance. Add the vinegar and simmer briefly until it evaporates, then add the tomato puree and 1/4 cup of the pasta water. Simmer briefly to blend.
- When the pasta is just shy of al dente, drain it and return it to the warm pot over moderate heat. Add the sauce and cook briefly so the pasta absorbs some of the sauce, then transfer the pasta to a warmed serving bowl and shower with the pecorino. Serve immediately.
RIGATONI ALL AMATRICIANA MARGARITA RECIPE - (5/5)
Provided by CalorieList
Number Of Ingredients 9
Steps:
- In a very large deep skillet or deep large frying dish pan (you are going to add all the cooked pasta at the end - so make it large enough) Heat the olive oil over med/high heat, when hot fry about a 5 x 3" slab of guanciale - or 1/3 of the large piece you can get at IGourmet.com - or to your taste (slice them 1/8 inch x 1" pieces so it melts the fat easier- Fry the pieces in a very small amount of olive oil for about7-10 minutes until darkened and the fat melts into the pan. Unlike bacon most of this fat actually melts and has all the flavor for the sauce- what is left is a crispy bacon pieces for the sauce and only about a 1-2 tablespoons of the fat in the pan). ½ way through add the chopped onion and cook until translucent. Boil your water -and start your pasta. while finishing for the sauce. Add your Rigatoni or pasta and cook al dente. Once fat is rendered in the pan and you start to see some of the crispy bacon left, and the onion is clear - add the white wine and stir - cooked down the wine for about 1-2 minutes add the sauce just after - add about 1 teaspoon of salt - let it cook a minute stirring - then add the ½ cup pecorino cheese - stir and let it cook on high about 3 minutes or until most liquids absorb. Taste for adding additional salt, red pepper or cheese to your taste. Add all the pasta to the pan and stir for about a minute or two to coat and stick the gravy to the pasta. Serve immediately. Plate & add sprinkled fresh pecorino on top. Enjoy!!
PASTA ALL'AMATRICIANA
One of the secrets to perfect Italian pasta is to finish cooking the pasta in the sauce. If you master and understand this dish, you will understand the art of Italian pastas and pasta sauces which is all about putting very simple ingredients together in just the right way. Try using my Fresh Garden Tomato Sauce (see Notes).
Provided by Chef John
Categories Pasta and Noodles Pasta by Shape Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Cut guanciale into 1-inch by 1/8-inch strips.
- Heat olive oil over medium heat in a saucepan. Add guanciale and cook until well browned and fully rendered, 5 to 7 minutes. Turn off the heat and use a slotted spoon to transfer it to a bowl. Leave all fat in the pan.
- Start pasta: Bring a large pot of generously salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until not quite done, about 10 minutes. You want it undercooked by at least 1 to 1 1/2 minutes.
- At the same time, add wine to the guanciale fat in the saucepan. Place over medium-high heat and cook for about 1 minute. Stir in tomato sauce and pepper; bring to a simmer.
- Transfer the almost fully-cooked pasta into the sauce using a slotted spoon; it's okay if some water gets in the sauce. Add guanciale and stir to combine. Season with salt. Cook and stir until pasta absorbs the sauce and finishes cooking, and the sauce thickens up, about 3 minutes. If the sauce gets too thick, add a splash of the pasta water.
- Turn off the heat and add some of the Pecorino cheese. Stir until melted, then repeat until all cheese has been added.
- Ladle into 2 bowls and serve.
Nutrition Facts : Calories 759.9 calories, Carbohydrate 52 g, Cholesterol 66.1 mg, Fat 50.9 g, Fiber 4.5 g, Protein 20.6 g, SaturatedFat 18.4 g, Sodium 1254.2 mg, Sugar 9.6 g
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