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Bucati Al'ammatriciana
Posted for Mel.
You get your stuff together:
a can of tomatoes, sliced up into small pieces and drained of their juice.
1/2-1 pound of bucati or percatelli
2-4 strips of bacon, cut into square pieces
An onion
Red pepper pods
Salt
Three tablespoons of olive oil and butter (in any mixture.)
1/2 cup fresh grated Parmesan / Romano cheese
Throw the olive oil, butter, and onions in a skillet. Cook on low heat until onions are soft and golden brown. Turn heat to medium, add the bacon and cook until the bacon begins to give up its grease, but is not yet crispy: 2-5 minutes. Add tomatoes, salt, and torn up red pepper pods. Cook for 20-45 minutes, stirring only enough that it doesn't burn. It's better the longer you cook it.
Cook your pasta. While it's cooking, grate the cheese.
Add the hot pasta to a bowl. Quickly add the cheese, then the sauce, then toss rapidly so the cheese melts to the pasta and forms lovely stringy bits. Serve immediately with some sort of vegetable side (salad, broccoli, something like that) and bread.
You get your stuff together:
a can of tomatoes, sliced up into small pieces and drained of their juice.
1/2-1 pound of bucati or percatelli
2-4 strips of bacon, cut into square pieces
An onion
Red pepper pods
Salt
Three tablespoons of olive oil and butter (in any mixture.)
1/2 cup fresh grated Parmesan / Romano cheese
Throw the olive oil, butter, and onions in a skillet. Cook on low heat until onions are soft and golden brown. Turn heat to medium, add the bacon and cook until the bacon begins to give up its grease, but is not yet crispy: 2-5 minutes. Add tomatoes, salt, and torn up red pepper pods. Cook for 20-45 minutes, stirring only enough that it doesn't burn. It's better the longer you cook it.
Cook your pasta. While it's cooking, grate the cheese.
Add the hot pasta to a bowl. Quickly add the cheese, then the sauce, then toss rapidly so the cheese melts to the pasta and forms lovely stringy bits. Serve immediately with some sort of vegetable side (salad, broccoli, something like that) and bread.
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I usually don't bother with bacon, though. Trader Joe's has boxes of 3mm-cubed pancetta. Just toss it in!
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(Anonymous) 2009-05-01 12:10 pm (UTC)(link)Note that pancetta is _also_ a replacement ingredient, widely used throughout Italy for its easier availability. The proper ingredient would be GUANCIALE - that is, cured pork cheek.
Cheers,
Rafu