- ACTIVE: 20 MIN
- TOTAL TIME: 50 MIN
- SERVINGS: 4
Guests at Tuscany’s Podere Palazzo can take classes from chefs Iside Maria de Cesare and Romano Gordini at their La Parolina restaurant to learn to make classics like this pasta. True all’amatriciana sauce is made with guanciale (cured pork cheeks), but pancetta is a fine, easy-to-find substitute.
- 1/4 cup extra-virgin olive oil
- 1 medium onion, thinly sliced
- 1/4 pound guanciale or pancetta, cut into 1/2-by- 1/4-inch strips (see Note)
- 1 1/2 tablespoons white wine vinegar
- 1 1/2 tablespoons dry white wine
- One 14.5-ounce can whole peeled tomatoes with their juices, crushed
- Freshly ground pepper
- 10 ounces bucatini
- Freshly grated Pecorino Romano cheese
- In a large, deep skillet, heat the oil. Add the onion and cook over moderately low heat until very soft, 7 minutes. Add the guanciale and cook until translucent, 3 minutes. Add the vinegar, wine, tomatoes and 2 tablespoons of water and simmer until thick, 30 minutes. Season with salt and pepper.
- In a pot of salted boiling water, cook the bucatini until al dente; reserve 2 tablespoons of the cooking water. Drain the pasta, add it to the sauce along with the reserved cooking water and cook over moderate heat, stirring, for 1 minute. Remove the skillet from the heat and stir in 3 tablespoons of cheese. Serve right away, passing more cheese at the table.
Brunello from Montalcino is great with meaty pastas.
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