Bucatini With Guanciale Recipes

BUCATINI ALL'AMATRICIANA

Steps:

• Coat a large saucepan with olive oil. Add the guanciale and saute over low heat. Cook until it is brown and crispy and has rendered a lot of fat. Remove and reserve 1/3 of the guanciale for garnish. Bring the pan to a medium heat and add the onions and crushed red pepper. Season generously with salt, to taste. Cook the onions until they are translucent, starting to turn golden and are very aromatic. Add the tomatoes and bring to a boil, then reduce the heat and simmer the sauce for about 1 hour, tasting periodically. Adjust the salt, as needed.
• Bring a large pot of well salted water to a boil over high heat. Add the pasta and cook for 1 minute less than the instructions on the package. Remove 3 or 4 ladlefuls of the sauce from the pot to a bowl, as an insurance policy. You can always add it back in but it's harder to take out once the pasta is in the pan. You're looking for the perfect ratio between pasta and sauce. Drain the pasta from the water and add to the pot of sauce. Stir to coat with the sauce. This is how you always finish pasta; you cook it in the sauce to perform the marriage of the pasta and the sauce. Add more sauce, if necessary. Add in the cheese and drizzle with olive oil to really bring the marriage together. Toss to coat and serve in shallow bowls garnished with cheese and the reserved guanciale. Sprinkle with chives to finish, if using.
• YUUUMMMEEEEE!

BUCATINI WITH TOMATO, GUANCIALE, AND CHILE

Steps:

• Microwave rosemary on high in 20-second intervals until leaves are brittle, about 60 seconds. Remove leaves and grind to a fine powder with a spice mill or mortar and pestle; you should have about 1 teaspoon (Alternatively, very finely chop leaves.)
• Cook guanciale in a large skillet over medium heat, stirring often, until guanciale is browned and crisp, 10-12 minutes. Transfer to a bowl with a slotted spoon.
• Cook onion in same skillet over medium heat, stirring often, until softened and golden brown, 8-10 minutes. Return all but 2 tablespoons guanciale to skillet and add tomatoes, red pepper flakes, and rosemary powder. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened, 5-8 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8-10 minutes. Drain pasta, reserving 1 cup pasta cooking liquid
• Add pasta and 1/2 cup pasta cooking liquid to sauce. Cook over medium heat, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 2 minutes.
• Serve pasta topped with Pecorino and remaining 2 tablespoons guanciale and drizzled with oil.

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 CARBONARA WITH GUANCIALE AND EXTRA CHEESE

Steps:

• Bring a skillet to medium heat and add olive oil and cubed guanciale. Cook on medium heat for about 8-10 minutes until pork is crisp and fat has rendered. Be sure to stir every so often to encourage even cooking and so the fat doesn't burn.
• Once done, remove pork to a plate and if you have excess fat, carefully pour some of it out.
• Meanwhile, bring a large pot of salted water to a boil for the pasta.
• While the water comes to a boil, in a large bowl, whisk together the whole eggs and egg yolks, shredded cheese and a good few turns of black pepper.
• Once pasta is done cooking (I always taste as I go for al-dente), use tongs to left the pasta our of the water and add directly to the egg mixture.
• Use tongs and toss the pasta with the egg mixture for a few minutes until thickened. If it's too thick, add a few teaspoons of reserved pasta water and toss again. If it's too thin, continue mixing and it will thicken up.
• Add cooked guanciale and toss again. Taste for seasoning and add more salt and pepper and garnish with an extra shaving of Parmesan 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!

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 ALLA GRICIA

Steps:

• Bring a large pot of very lightly salted water to a boil. Cook bucatini in the boiling water, stirring occasionally, until almost tender yet still pretty firm to the bite, 8 to 10 minutes.
• Meanwhile, heat oil in a large nonstick skillet over low heat. Add guanciale and cook slowly until it has rendered all its fat and is crispy on the outside and soft on the inside, 8 to 10 minutes.
• Drain bucatini and reserve cooking water.
• Transfer bucatini to the skillet with the guanciale and finish cooking the pasta in the pan juices, adding a little pasta water at a time until pasta has the right consistency. Stir in Pecorino Romano cheese and season with black pepper. Serve immediately.