Bucatini With Guanciale Recipes

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BUCATINI CARBONARA WITH GUANCIALE AND EXTRA CHEESE



Bucatini Carbonara with Guanciale and Extra Cheese image

Bucatini carbonara is a classic Roman favorite, with a decadent addition of salty guanciale, creamy egg yolks and extra cheese!

Provided by Samantha Ferraro

Categories     Main Course

Time 20m

Number Of Ingredients 10

1 tablespoon olive oil
1/4 pound guanciale (cut into 1/4 inch cubes)
1/2 pound bucatini pasta
Kosher salt
4 eggs + 1 egg yolk
1/4 cup freshly grated Parmesan cheese + more for garnish
1/4 cup of crumbled feta or Pecorino or combination of both
1/2 cup shredded mozzarella
Freshly cracked black pepper
1/4 cup reserved pasta cooking liquid (from cooking pasta)

Steps:

  • Bring a skillet to medium heat and add olive oil and cubed guanciale. Cook on medium heat for about 8-10 minutes until pork is crisp and fat has rendered. Be sure to stir every so often to encourage even cooking and so the fat doesn't burn.
  • Once done, remove pork to a plate and if you have excess fat, carefully pour some of it out.
  • Meanwhile, bring a large pot of salted water to a boil for the pasta.
  • While the water comes to a boil, in a large bowl, whisk together the whole eggs and egg yolks, shredded cheese and a good few turns of black pepper.
  • Once pasta is done cooking (I always taste as I go for al-dente), use tongs to left the pasta our of the water and add directly to the egg mixture.
  • Use tongs and toss the pasta with the egg mixture for a few minutes until thickened. If it's too thick, add a few teaspoons of reserved pasta water and toss again. If it's too thin, continue mixing and it will thicken up.
  • Add cooked guanciale and toss again. Taste for seasoning and add more salt and pepper and garnish with an extra shaving of Parmesan cheese.

Nutrition Facts : Calories 598 kcal, Carbohydrate 44 g, Protein 23 g, Fat 37 g, SaturatedFat 14 g, Cholesterol 218 mg, Sodium 602 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

BUCATINI ALL'AMATRICIANA



Bucatini all'Amatriciana image

The key to bucatini all'amatriciana is guanciale: cured pork jowls, akin to pancetta or unsmoked bacon, cooked until crispy, then sauced with San Marzano tomatoes. It's classic Roman cuisine-just a few choice ingredients, deftly combined, in all of 30 minutes from start to finish.

Provided by Tony Mantuano

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
6 ounces guanciale
kosher salt
1 pound bucatini, bronze-cut, preferably Afeltra brand
26 ounces can whole, peeled Italian plum tomatoes, preferably San Marzano
Pinch red chili flakes
1 teaspoon freshly ground black pepper
2 ounces Pecorino Romano, plus more for serving

Steps:

  • Sauce, part 1: Dice the guanciale, then sauté in olive oil over medium heat, 6-8 minutes or until the guanciale is crisp.
  • Pasta: Meanwhile, bring a large pot of salted water to a boil. Add pasta to the boiling water and cook until al dente, about 3 minutes less than what the box advises. (Chef Mantuano advises using bronze-cut pasta for his dishes. These noodles are made with bronze molds instead of Teflon, for a surface texture that's a bit rougher and more porous. This greatly helps the sauce to cling to each noodle.)
  • Sauce, part 2: Add the tomatoes to the crispy guanciale and bring to a simmer. Using a wooden spoon, stir the sauce occasionally, breaking up the tomatoes as they are cooking, 5 minutes. Set aside.
  • Assembly: Reserve ½ cup of the pasta water, then drain the bucatini. Return the pasta to the pot. Season the sauce with chili flakes and black pepper. Pour sauce and reserved pasta water into the pot and cook over low heat, tossing the pasta with the sauce to allow them to "marry," 2 minutes. The pasta should still be firm to the bite.
  • Transfer the pasta to a platter. Grate Pecorino Romano directly on top, about ½ cup. Serve immediately, passing more cheese at the table.

BUCATINI WITH GUANCIALE AND A MILD CURRY SAUCE



Bucatini with Guanciale and a Mild Curry Sauce image

Clean the leeks, cut them in half lengthwise and then slice them not too thinly. ...

Provided by Redazione Web

Categories     pasta

Time 30m

Yield 6

Number Of Ingredients 9

500G bucatini
1WHOLE leek
7OZ. guanciale
6OZ. rustic bread (any crusty bread)
2OZ. Cacioricotta cheese
1WHOLE clove of garlic
Mild curry powder
Extravirgin olive oil
Salt

Steps:

  • Clean the leeks, cut them in half lengthwise and then slice them not too thinly.
  • Slice the guanciale into strips, place in a small saucepan with high sides and brown with 4 tablespoons of oil. Once the guanciale begins to turn a little transparent, after about 3-4 minutes, add the leeks and 1 1/2 teaspoons curry powder and cook over low heat for 4-5 minutes.
  • Cook the pasta in boiling salted water; meanwhile, remove the crusts from the bread and blend it to break it up into small pieces.
  • Then sauté the bread crumbs in a pan with 4 tablespoons of oil and a clove of unpeeled, crushed garlic for 2-3 minutes. Remove the garlic.
  • Drain the pasta and put it back into the pot; add the guanciale and leeks and finish the dish with grated Cacioricotta cheese and the bread crumbs, setting a bit aside. Plate the pasta and complete the garnish with a sprinkling of the bread crumbs and a bit more Cacioricotta cheese.

BUCATINI ALLA GRICIA



Bucatini alla Gricia image

Pasta alla gricia is one of the oldest and tastiest dishes of Roman cuisine. It was initially considered a "poor man's meal" but is now enjoyed by everyone. A great dish when you have surprise guests to feed and an empty fridge.

Provided by ViolaBuitoni

Categories     Main Dish Recipes     Pasta

Yield 4

Number Of Ingredients 5

1 (16 ounce) package bucatini pasta
1 tablespoon extra-virgin olive oil
10 ounces guanciale (cured pork cheek), cut into strips
4 tablespoons finely grated Pecorino Romano cheese, or more to taste
freshly ground black pepper to taste

Steps:

  • Bring a large pot of very lightly salted water to a boil. Cook bucatini in the boiling water, stirring occasionally, until almost tender yet still pretty firm to the bite, 8 to 10 minutes.
  • Meanwhile, heat oil in a large nonstick skillet over low heat. Add guanciale and cook slowly until it has rendered all its fat and is crispy on the outside and soft on the inside, 8 to 10 minutes.
  • Drain bucatini and reserve cooking water.
  • Transfer bucatini to the skillet with the guanciale and finish cooking the pasta in the pan juices, adding a little pasta water at a time until pasta has the right consistency. Stir in Pecorino Romano cheese and season with black pepper. Serve immediately.

Nutrition Facts : Calories 795.3 calories, Carbohydrate 84.4 g, Cholesterol 55.3 mg, Fat 38.7 g, Fiber 2.7 g, Protein 24.8 g, SaturatedFat 12.5 g, Sodium 680.2 mg, Sugar 0.1 g

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