Bucatini With Tomato Guanciale And Chile Recipes

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BUCATINI WITH TOMATO, GUANCIALE, AND CHILE



Bucatini with Tomato, Guanciale, and Chile image

Think of this as a carbonara, but with tomatoes in place of the eggs.

Yield 4 servings

Number Of Ingredients 9

1 sprig rosemary
4 ounces guanciale (salt-cured pork jowl) or pancetta, very thinly sliced
1/2 medium red onion, finely chopped
1 15-ounce can crushed tomatoes
1 teaspoon crushed red pepper flakes
12 ounces bucatini
Kosher salt
1 ounce Pecorino, finely grated
Olive oil (for serving)

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



Bucatini All'Amatriciana image

This pasta dish is my signature dish. I really enjoy making this pasta, especially with the right ingredients like guanciale. Top with freshly grated Parmesan cheese.

Provided by CHEF CARLO APOLLONI

Categories     World Cuisine Recipes     European     Italian

Time 39m

Yield 2

Number Of Ingredients 9

5 ounces bucatini pasta
¼ cup extra-virgin olive oil
3 crushed garlic cloves
1 ½ ounces guanciale (cured pork cheek), sliced
¼ cup sliced red onion
1 pinch red pepper flakes
½ (8 ounce) can crushed San Marzano tomatoes
salt and ground black pepper to taste
1 ounce freshly grated Pecorino Romano cheese

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.

Nutrition Facts : Calories 633.9 calories, Carbohydrate 60.1 g, Cholesterol 21.9 mg, Fat 35.9 g, Fiber 3.2 g, Protein 17.3 g, SaturatedFat 7.4 g, Sodium 478.1 mg, Sugar 0.8 g

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



Bucatini all'Amatriciana Recipe (Pasta with Guanciale and Tomatoes) image

It's a mouth-watering dish that's ready in thirty minutes! Bucatini all'Amatriciana will give you pasta luxuriously coated with a sauce that's slightly sweet, buttery, and undeniably creamy. Perfect for weeknight dinners!

Provided by Neriz

Categories     Main Course

Time 30m

Number Of Ingredients 7

3 ounces guanciale (85 grams), (skin removed and chopped into bits)
1 small onion, (chopped finely)
1/4 cup white wine
12 to 15 pieces cherry tomatoes, (chopped into quarters)
7 ounces bucatini (200 grams)
salt
pecorino Romano, (for serving)

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!

Nutrition Facts : Calories 712 kcal, Carbohydrate 78 g, Protein 18 g, Fat 33 g, SaturatedFat 12 g, Cholesterol 46 mg, Sodium 374 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving

BUCATINI ALLA GRICIA



Bucatini alla Gricia image

Pasta alla gricia is one of the oldest and tastiest dishes of Roman cuisine. It was initially considered a "poor man's meal" but is now enjoyed by everyone. A great dish when you have surprise guests to feed and an empty fridge.

Provided by ViolaBuitoni

Categories     Main Dish Recipes     Pasta

Yield 4

Number Of Ingredients 5

1 (16 ounce) package bucatini pasta
1 tablespoon extra-virgin olive oil
10 ounces guanciale (cured pork cheek), cut into strips
4 tablespoons finely grated Pecorino Romano cheese, or more to taste
freshly ground black pepper to taste

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.

Nutrition Facts : Calories 795.3 calories, Carbohydrate 84.4 g, Cholesterol 55.3 mg, Fat 38.7 g, Fiber 2.7 g, Protein 24.8 g, SaturatedFat 12.5 g, Sodium 680.2 mg, Sugar 0.1 g

AMATRICIANA (GUANCIALE, TOMATO, AND PECORINO ROMANO)



Amatriciana (Guanciale, Tomato, and Pecorino Romano) image

Provided by Oretta Zanini De Vita

Categories     Cheese     Pasta     Tomato     Dinner

Number Of Ingredients 10

For the condimento:
2 1/2 ounces (70 grams) guanciale, cut into thin strips
2-3 tablespoons extra virgin olive oil
1 small onion (any kind), chopped (optional but recommended)
1 pound (450 grams) red, ripe sauce tomatoes, broken into pieces, or canned Italian peeled tomatoes, drained
1 small piece dried chile
salt
To make the dish:
1 pound (450 grams) pasta (see note below)
7 rounded tablespoons (70 grams) grated pecorino (see headnote)

Steps:

  • Put the guanciale and oil in a saucepan. Turn the heat to medium and heat gently so the guanciale renders some fat and starts to brown. Taste a piece to assess how salty it is. Then, when it just begins to become crisp, add the chopped onion (if using) and sauté gently until transparent. Add the tomatoes and chile, then taste for salt (how much you need will depend on the guanciale).
  • Finish cooking the sauce, covered, over low heat. You'll know it's done when the liquid has thickened somewhat and the fat shows on the surface, about 20 minutes.
  • Make-ahead note: This much can be done earlier in the day, but this sauce is not customarily made in advance or kept, except casually as leftovers for the next day.
  • Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. Add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
  • Warm a serving bowl or platter in a low oven. If the oven is not practical, warm the bowl just before use with hot water, even a ladleful of the pasta cooking water.
  • Drain the pasta and put it in the warmed serving bowl. Toss it first with the grated cheese, then with the sauce. Serve immediately.

BUCATINI WITH SPICY TOMATO SAUCE



Bucatini With Spicy Tomato Sauce image

Make and share this Bucatini With Spicy Tomato Sauce recipe from Food.com.

Provided by Brookelynne26

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
4 ounces thinly sliced pancetta, cut into 3/4 inch pieces
freshly cracked black pepper, to taste
2 garlic cloves, minced
1 small carrot, minced
1/2 medium onion, minced
1/2 teaspoon crushed red chili pepper flakes
1 (28 ounce) can peeled tomatoes, preferably San Marzano, undrained and pureed
kosher salt, to taste
1 lb bucatini pasta or 1 lb spaghetti
1 1/4 cups grated pecorino romano cheese

Steps:

  • Heat oil in a large, high-sided skillet over medium heat. Add guanciale; cook, stirring, until lightly browned, 6-8 minutes. Add pepper; cook until fragrant, about 2 minutes more. Increase heat to medium-high; add garlic, carrots, and onions and cook, stirring occasionally, until soft, about 6 minutes. Add chile flakes; cook for 1 minute. Stir in tomatoes, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens and flavors meld, 20-25 minutes. Season with salt; keep warm.
  • Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until just al dente, 6-8 minutes. Reserve 1⁄2 cup pasta water; drain pasta. Heat reserved sauce over medium heat. Add pasta and reserved water; cook, tossing, until sauce clings to pasta, 2-3 minutes. Add 1⁄2 cup Pecorino; toss. Divide between serving bowls; serve with remaining Pecorino.

Nutrition Facts : Calories 562.3, Fat 12.3, SaturatedFat 1.8, Sodium 32, Carbohydrate 96, Fiber 6.8, Sugar 9.5, Protein 17

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