Pasta Allamatriciana Cooks Illustrated Recipes

SPAGHETTI ALL'AMATRICIANA

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Meanwhile, unroll the pancetta. Cut it into 1-inch long chunks, and then slice each chunk thinly across the grain.
• Heat the olive oil in a large skillet over moderately low heat. Add the pancetta and cook until it renders some of its fat, about 5 minutes. Do not allow it to crisp. Add the onion and cook until soft, about 10 minutes. While the onion is cooking, add the pasta to the boiling water.
• Add the red pepper flakes and parsley to the onion mixture and cook briefly to release their fragrance. Add the vinegar and simmer briefly until it evaporates, then add the tomato puree and 1/4 cup of the pasta water. Simmer briefly to blend.
• When the pasta is just shy of al dente, drain it and return it to the warm pot over moderate heat. Add the sauce and cook briefly so the pasta absorbs some of the sauce, then transfer the pasta to a warmed serving bowl and shower with the pecorino. Serve immediately.

BUCATINI ALL'AMATRICIANA

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.

PASTA CAPRESE (COOKS ILLUSTRATED) RECIPE - (3.5/5)

Steps:

• 1. Whisk oil, 2 teaspoons lemon juice, garlic, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add tomatoes and gently toss to combine; set aside. Do not marinate tomatoes for longer than 45 minutes. 2. While tomatoes are marinating, place mozzarella on plate and freeze until slightly firm, about 10 minutes. Bring 4 quarts water to rolling boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain well. 3. Add pasta and mozzarella to tomato mixture and gently toss to combine. Let stand 5 minutes. Stir in basil; adjust seasonings with salt, pepper, and additional lemon juice or sugar, if desired, and serve immediately.

CAN'T GET ENOUGH OF STANLEY TUCCI: SEARCHING FOR ITALY? THEN YOU NEED THIS PASTA AMATRICIANA IN YOUR LIFE

Steps:

• Heat olive oil in a large pot, of medium heat. Add pancetta and onion and cook stirring until pancetta is crispy about 6 minutes. Make a spot in the center of mixture and add tomato paste and red pepper flakes and cook, stirring, about 1-2 minutes. Add reduced tomatoes and remove from heat. In the meantime bring 6 quarts of salted water to a boil in a large pot. Add pasta and cook until al dente. Drain, reserving a ½ cup of pasta water. Add pasta and ¼ cup of reserved water to the sauce and toss to coat over medium heat. Add more water as necessary to make sure the pasta is well coated. Stir in the Parmigiano Reggiano and basil and serve immediately.

PASTA ALL’AMATRICIANA - COOK'S ILLUSTRATED

Steps:

• 1. Bring 4 quarts water to a rolling boil in a large pot. 2. Meanwhile, heat the oil in a large skillet over medium heat until shimmering but not smoking. Add the pancetta or bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes. Transfer the pancetta or bacon with a slotted spoon to a paper towel-lined plate; set aside. If necessary, drain all but 2 tablespoons fat from the skillet. Add the onion to the skillet; sauté over medium heat until softened, about 5 minutes. Add the hot red pepper flakes and cook to release their flavor, about 30 seconds. Stir in the tomatoes and salt to taste; simmer until slightly thickened, about 10 minutes. 3. While the sauce is simmering, add 1 tablespoon salt and the pasta to the boiling water. Cook until pasta is al dente; drain and return the pasta to the empty pot. 4. Add the pancetta to the tomato sauce and adjust the seasonings with salt. Add the sauce to the pot with the pasta and toss over low heat to combine, about 30 seconds. Add the pecorino cheese and toss again; serve immediately.