© Quentin Bacon
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

Chef Way At New York City's Babbo, Mario Batali creates a simple, brilliant version of this classic dish, tossing the long, hollow pasta strands with house-cured guanciale (pork jowl) and a spicy house-made tomato sauce. Easy Way Use pancetta, which is simpler to find than guanciale, and buy a good jarred tomato sauce instead of making one.    More Italian Recipes  

How to Make It

Step 1    

In a large, deep skillet, cook the pancetta over moderate heat, stirring frequently, until lightly browned, about 6 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, garlic and crushed red pepper and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, about 6 minutes. Return the pancetta to the skillet. Add the tomato sauce, season with salt and simmer until very thick, about 10 minutes.

Step 2    

Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.

Step 3    

Add the pasta to the sauce along with the parsley and the reserved cooking water and stir over moderately high heat until the pasta is evenly coated, 2 minutes. Serve the pasta in bowls, passing the cheese at the table.

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