Spaghetti All Elsa Recipes

Steps:

• Bring a lare pot of water to a boil.
• Salt the water and add pasta.
• Cook to al dente.
• Heat a medium sauce pan over medium low heat.
• Add extra virgin olive oil, garlic, and red pepper. Let cook for 5 minutes, garlic will be soft and light golden.
• Remove garlic.
• Add stock or wine and stir 30 seconds, add tomatoes and combine.
• Season the sauce with salt to taste, then stir basil in and reduce heat to low.
• When pasta is cooked, turn off the heat drain the pasta then add it back to the still hot deep pot.
• Add butter to spaghetti and toss to melt and coat.
• Add half the red sauce and all of the cheese, work in a handful at a time as you toss to combine.
• To serve, use tongs to swirl the pasta into buttery cheesy mounds to pile onto each plate.
• Top each portion with spoonfuls of remaining sauce.

Steps:

• In a large skillet, cook guanciale over medium heat until crisp, stirring occasionally, 5-8 minutes. Remove with a slotted spoon, drain on paper towels. Add carrots, onion and butter to pan drippings; cook until vegetables are tender, 5-7 minutes. Season with 1/2 teaspoons salt and 1/2 teaspoon pepper. Add half the garlic, rosemary and sage sprigs; cook until fragrant, 2 minutes., Stir in wine; cook until reduced, 2-3 minutes. Add tomatoes; bring to a boil. Reduce heat to low; simmer partially covered until sauce is thickened, stirring occasionally, 30-40 minutes., Remove and discard rosemary and sage sprigs; cool sauce slightly. In batches, add sauce to blender. Cover and process until desired consistency. Return sauce to pan. Stir in half of reserved guanciale, remaining garlic, salt and pepper. Add olive oil and red pepper flakes. Set aside; keep warm., In a large saucepan cook spaghetti according to package directions for al dente. Drain pasta, reserving 1 cup pasta water. Add drained spaghetti to pan with sauce; toss to combine. Add enough reserved pasta water for sauce to reach desired consistency. Garnish with remaining guanciale. If desired, sprinkle with cheese and fresh basil leaves.