Bucatini With Shaved Zucchini Bacon And Pecorino Food

BUCATINI CACIO E PEPE (ROMAN SHEEP HERDER'S PASTA)

Steps:

• Bring a large pot of water to a boil and add salt. Cook bucatini in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
• Place grated Pecorino Romano cheese into a large glass bowl and mix with a fork to make sure the cheese contains no lumps.
• Once the bucatini are al dente, lift them out with a spaghetti fork or tongs and put them directly into the bowl with the cheese. Do not allow the water to drain too much.
• Add one ladle of pasta water to the bowl. Stir the bucatini around until a cream has formed. Add more pasta water, little by little, until a thick cream has formed. Sprinkle freshly ground pepper over the pasta. Toss and serve immediately.

BEEF, BACON AND ONION SAUCE WITH BUCATINI

Steps:

• Heat the EVOO in a large skillet over medium to medium-high heat. Add the guanciale, and cook to render the fat, 2 to 3 minutes. Season with black pepper, and then add the garlic, onions and bay leaf and cook until the onions are soft and sweet but not brown. Add the wine and reduce by half, then add the Beef and Tomato Base. Cool and store for a make-ahead meal.
• When ready to serve, reheat over medium heat and remove the bay leaf before serving.
• Bring a large pot of salted water to a boil for the bucatini, and cook the pasta to al dente. Reserve a cup of the starchy cooking liquids. Drain the pasta, and return it to the pot with the butter and half of the reheated sauce. Toss with the cheese to combine, and serve in shallow bowls. Top with additional sauce and cheese.
• Heat the oil in a large pan over medium-high heat. When the oil is very hot, pat the meat dry with paper towels and add half of the beef to the pan. Crumble the beef with a potato masher or wooden utensil. Cook to develop a deep brown color, season with salt and pepper, and then remove to a plate. Repeat the process with the remaining beef. Add the tomato paste to the pan and stir until fragrant. Then add the stock and the browned beef. Stir to combine, then reduce the heat to a simmer.

BUCATINI WITH BACON AND PECORINO CHEESE

Steps:

• Bring 3 quarts lightly salted water to boil in large pot.
• Add bucatini and cook according to package directions until just tender but firm to the bite (al dente).
• Meanwhile, add olive oil to saute pan large enough to hold pasta later on.
• Over moderately high heat, saute bacon until browned and nearly crisp.
• Drain off all but 2 tablespoons fat.
• Quickly drain pasta, leaving few drops of water clinging to strands and add to saute pan.
• Using 2 forks, toss pasta with bacon.
• Add parsley, lemon zest and cheese and toss again.
• Cover and let rest 1 minute on very low heat to allow pasta to absorb flavors.
• Serve immediately in warm bowls with grindings of black pepper to taste.