by pierino
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pierino's Notes:
Expand1 handful buccatini pasta, or substitute perciatelli Ask a question about this ingredient
olive oil, about 2 tablespoons or enough to coat the bottom of your pan Ask a question about this ingredient
1 large shallot or the equivalent amount of chopped onion Ask a question about this ingredient
1 dried hot pepper, coarsely chopped and seeds separated. Alternatively, ½ tsp of red pepper flakes (separate the seeds with the point of a knife). Ask a question about this ingredient
4 ounces guanciale chopped Ask a question about this ingredient
14 ounces chopped, canned tomatoes (in summer by all means substitute fresh). Ask a question about this ingredient
Freshly grated pecorino cheese Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
A chiffonade of two basil leaves or alternatively a small handful of finely chopped parsley for garnish; very optional Ask a question about this ingredient
Heat the olive oil until it’s shimmering but not smoking. Saute the the shallot, the bacon and the pepper flakes until the onion is only lightly colored
Ask a question about this stepTurn down the heat to low and add the tomatoes. Simmer this while the pasta is cooking. Add salt and pepper.
Ask a question about this stepWhen the pasta is cooked drain it saving a few TBS of pasta water (if needed). Add the drained pasta directly to the sauce and stir to combine. Make sure the sauce is “tight” but if it’s too tight flick in a little bit of the pasta water
Ask a question about this stepTo plate: using tongs portion out the pasta on warm plates. Grate the pecorino cheese over each. If using the garnish sprinkle it over the top
Ask a question about this stepNotes to cook: it's worth your trouble to source real guanciale even if it is domestic. You can substitute pancetta but we are talking nose to tail here, so we want you using face parts. Bucatini is a long, relatively thick strand of round pasta with a pinhole running through it. Latini is a good brand as is Rustichella D’abbruzzo. But perciatelli works just fine. Focus on the guanciale.
Ask a question about this stepFind the guanciale. Make me proud. You can do it.
Ask a question about this stepExcellent.
Good man. :)
Is the guanciale flavor similar to prosciutto? I will look for it. I'm Italian, but this is something I've never had growing up, and I've tried a lot.
No, just about the only seasoning prosciutto receives is salt. Whereas guanciale picks up some additional flavors depending on who is making it. Odds are (depending on where you live) that you will have to order it on line, Zingerman's, Corti Bros, Salumi et al. I'm sorry but you have to work for this one if you want it to be true to the Roma prototype. Pancetta works as a substitute but I'm staying true to the theme of the contest.
All those years, when I was eating hogsjaw, it was really guanciale. Who'd'a thunk it. (If you're in the rural South, you can source it quite easily.)
if you can get a hold of some pork jowls, guanciale is really easy to make. i made some awhile back.
http://www.flickr.com/photos/eatatjoes2/sets/72157604879874254/
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
Guanciale, guanciale, have you tried it processed in a blender with rosemary and spread on toast?! Man, it's to dye for and come back for more!