BUCATINI ALL'AMATRICIANA
This recipe was brought to The Times by Regina Schrambling in a 1989 article about a return to simple Italian food after an almost decade long obsession with culinary excess and exotica (goose prosciutto, anyone?). This version of the classic pasta dish is an adaptation of a one from Giuliano Bugialli, an Italian cookbook author and cooking teacher. It is simple to prepare - 45 minutes from start to finish -- but full of bright, sophisticated flavors. If you can't get your hands on bucatini or perciatelli, spaghetti will do just fine.
Provided by Regina Schrambling
Categories weekday, pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cut the pancetta or prosciutto into chunks less than one-half inch thick. Place in a saucepan with the olive oil and fry over low heat for 15 minutes, until all the fat has been rendered out and the meat is very crisp. Remove the meat from the pan with a slotted spoon and set aside.
- Add the onion to the pan and saute over medium heat for five minutes.
- Drain the tomatoes, finely chop them and add to the onion in the pan. Season with red-pepper flakes and salt and pepper to taste and simmer 20 minutes, stirring occasionally.
- Meanwhile, bring a large pot of cold water to a boil and add salt to taste. Add the pasta and cook until al dente, about 9 to 12 minutes, depending on the brand. Drain well.
- Transfer the cooked sauce to a large heavy skillet over medium-high heat. Add the pasta and the reserved meat and cook, stirring, for 30 seconds. Remove the skillet from the heat, add the cheese and mix very well. Transfer the pasta to a warm platter and serve immediately.
Nutrition Facts : @context http, Calories 562, UnsaturatedFat 16 grams, Carbohydrate 63 grams, Fat 26 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 610 milligrams, Sugar 6 grams, TransFat 0 grams
BUCATINI ALL'AMATRICIANA
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
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
Provided by Anne Burrell
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 9
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!
More about "bucatini alla matriciana recipes"
From greatitalianchefs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search