Bucatini With Guanciale Food

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 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!