Bucatini With Guanciale And A Mild Curry Sauce Recipes

BUCATINI ALL'AMATRICIANA

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.

BUCATINI WITH GUANCIALE AND A MILD CURRY SAUCE

Steps:

• Clean the leeks, cut them in half lengthwise and then slice them not too thinly.
• Slice the guanciale into strips, place in a small saucepan with high sides and brown with 4 tablespoons of oil. Once the guanciale begins to turn a little transparent, after about 3-4 minutes, add the leeks and 1 1/2 teaspoons curry powder and cook over low heat for 4-5 minutes.
• Cook the pasta in boiling salted water; meanwhile, remove the crusts from the bread and blend it to break it up into small pieces.
• Then sauté the bread crumbs in a pan with 4 tablespoons of oil and a clove of unpeeled, crushed garlic for 2-3 minutes. Remove the garlic.
• Drain the pasta and put it back into the pot; add the guanciale and leeks and finish the dish with grated Cacioricotta cheese and the bread crumbs, setting a bit aside. Plate the pasta and complete the garnish with a sprinkling of the bread crumbs and a bit more Cacioricotta cheese.

BUCATINI ALL'AMATRICIANA RECIPE (PASTA WITH GUANCIALE AND TOMATOES)

Steps:

• Start by boiling salted water on a large pot.
• As soon as the water is ready, follow the instructions in the package to cook the bucatini for pasta all'Amatriciana.
• While the pasta is cooking, place a large pan over medium-high heat.
• Add the chopped guanciale into the cold pan.
• Cook the cured pork cheeek until the meat becomes brown; the fat should start looking transparent.
• Add the chopped onion.
• Cook until the onion turns soft.
• Pour the white wine.
• Leave uncovered and let the wine evaporate.
• Add the tomatoes, salt, and peperoncino.
• Mix, cover with a lid, and simmer for a few minutes until the juices come out of the tomatoes --- taste and adjust seasoning.
• By this time, the pasta should be ready, so add it directly into the Amatriciana sauce.
• Mix, take the pan off the heat, and transfer into serving plates.
• Top your bucatini all'Amatriciana with freshly grated pecorino Romano, and enjoy!