by pierino
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1
handful buccatini pasta, or substitute perciatelli
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olive oil, about 2 tablespoons or enough to coat the bottom of your pan
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1
large shallot or the equivalent amount of chopped onion
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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).
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4 ounces
guanciale chopped
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14 ounces
chopped, canned tomatoes (in summer by all means substitute fresh).
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Freshly grated pecorino cheese
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salt and pepper
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A chiffonade of two basil leaves or alternatively a small handful of finely chopped parsley for garnish; very optional
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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 the hotline about this step!Turn down the heat to low and add the tomatoes. Simmer this while the pasta is cooking. Add salt and pepper.
Ask the hotline about this step!When 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 the hotline about this step!To 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 the hotline about this step!Notes 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 the hotline about this step!Find the guanciale. Make me proud. You can do it.
Ask the hotline about this step!Excellent.
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/
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
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!