Duly Noted.
Nov. 12th, 2018 11:17 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Pasta all'Amatriciana.
According to a number of very ranty people, "true" Amatriciana does not contain garlic or onion. If I was a historical recreator of 19th c. Italy I might care about being strictly accurate.
2 Tbsp olive oil
4 oz thinly sliced guanciale (I used house-cured lardo)
1/2 tsp crushed red pepper
1/2 tsp black pepper
3/4 cup minced onion
2 cloves garlic, minced (Ha! I used... more.)
28-oz can peeled tomatoes with juice, crushed
salt as needed
12 oz bucatini or other pasta (I used vermicelli)
1/4 cup grated Pecorino (about 1 oz)
Heat oil in a large heavy skillet over medium heat. Add guanciale and saute until crisp and golden, about 4 minutes. Add peppers; stir for 10 seconds. Add onion and garlic and cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook until sauce thickens, 15-20 minutes. Stir occasionally as needed.
Bring a large pot of water to a boil. Season with salt, add pasta, and cook until 2 minutes before al dente. Drain, reserving 1 cup of pasta water.
Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until the sauce coats the pasta and it is al dente, about 2 minutes. Add more water as needed. Stir in cheese and transfer to warmed bowls.
What worked: It was okay.
What didn't: Honestly, it was uninspiring. Without the onion and garlic it would be dead boring. I don't see why people rhapsodize over this.
Will I make it again? Possibly; I have a lot of house-cured guanciale to use, and this is one way to do so. But it won't go in the recipe box.
According to a number of very ranty people, "true" Amatriciana does not contain garlic or onion. If I was a historical recreator of 19th c. Italy I might care about being strictly accurate.
2 Tbsp olive oil
4 oz thinly sliced guanciale (I used house-cured lardo)
1/2 tsp crushed red pepper
1/2 tsp black pepper
3/4 cup minced onion
2 cloves garlic, minced (Ha! I used... more.)
28-oz can peeled tomatoes with juice, crushed
salt as needed
12 oz bucatini or other pasta (I used vermicelli)
1/4 cup grated Pecorino (about 1 oz)
Heat oil in a large heavy skillet over medium heat. Add guanciale and saute until crisp and golden, about 4 minutes. Add peppers; stir for 10 seconds. Add onion and garlic and cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook until sauce thickens, 15-20 minutes. Stir occasionally as needed.
Bring a large pot of water to a boil. Season with salt, add pasta, and cook until 2 minutes before al dente. Drain, reserving 1 cup of pasta water.
Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until the sauce coats the pasta and it is al dente, about 2 minutes. Add more water as needed. Stir in cheese and transfer to warmed bowls.
What worked: It was okay.
What didn't: Honestly, it was uninspiring. Without the onion and garlic it would be dead boring. I don't see why people rhapsodize over this.
Will I make it again? Possibly; I have a lot of house-cured guanciale to use, and this is one way to do so. But it won't go in the recipe box.
