I love making this dish in the fall and the cooler weather is just around the corner. If you don't have access to guanciale you can substitute pancetta. Enjoy!
Ingredients * 2 Tbs Olive Oil * 8oz. Guanciale diced * 1 Medium red onion finely diced * 1 28oz can of whole cherry tomatoes (can use whole peeled or 2 fresh chopped tomatoes as substitute) * 1 Tb tomato paste * 1 tsp Chili flake (I like to use ground Maras chiles if you can find them) * 1 tsp salt * 1 tsp ground black pepper * 1 tsp cracked fennel seed * 1 Tb Butter * ½ c Parmigiano-Reggiano, grated * ½ c Pecorino Romano, grated
Instructions * Place a large saute pan over medium high heat and add both the olive oil and guanciale * Render the fat from the guanciale while stirring frequently with a wooden spoon. The guanciale should start to crisp at this point and the pan may start to develop a brown residue on the bottom. * Reserve the guanciale and leave the oil and fat in the pan * Add the onion and cook until translucent over medium heat - about 3-5 minutes * Add the reserved guanciale, the tomatoes, the tomato paste, chili flake, salt and spices * Cook until the sauce is reduced and most of the water has evaporated to a point where it has a rich, brick red color – 20-25 minutes * Add small handfuls of both grated cheeses and stir into the ragu * Salt and boil your pasta water, then cook ¾ - 1# of bucatini * Before draining, rehydrate sauce with 4-6 oz. of pasta water – it should develop a creamy appearance due to the starch in the water * Retain 1c of pasta water prior to draining * Drain pasta and pour into a large metal bowl - add the butter to the pasta * Add the ragu to the pasta and toss until it's fully coated * Serve immediately with equal amounts of grated Parmesan and Pecorino cheese
This recipe should serve 4 easily with seconds
The original recipe can be found here: http://ift.tt/2caiF76
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