BUCATINI CARBONARA WITH GUANCIALE AND EXTRA CHEESE
Bucatini carbonara is a classic Roman favorite, with a decadent addition of salty guanciale, creamy egg yolks and extra cheese!
Provided by Samantha Ferraro
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Bring a skillet to medium heat and add olive oil and cubed guanciale. Cook on medium heat for about 8-10 minutes until pork is crisp and fat has rendered. Be sure to stir every so often to encourage even cooking and so the fat doesn't burn.
- Once done, remove pork to a plate and if you have excess fat, carefully pour some of it out.
- Meanwhile, bring a large pot of salted water to a boil for the pasta.
- While the water comes to a boil, in a large bowl, whisk together the whole eggs and egg yolks, shredded cheese and a good few turns of black pepper.
- Once pasta is done cooking (I always taste as I go for al-dente), use tongs to left the pasta our of the water and add directly to the egg mixture.
- Use tongs and toss the pasta with the egg mixture for a few minutes until thickened. If it's too thick, add a few teaspoons of reserved pasta water and toss again. If it's too thin, continue mixing and it will thicken up.
- Add cooked guanciale and toss again. Taste for seasoning and add more salt and pepper and garnish with an extra shaving of Parmesan cheese.
Nutrition Facts : Calories 598 kcal, Carbohydrate 44 g, Protein 23 g, Fat 37 g, SaturatedFat 14 g, Cholesterol 218 mg, Sodium 602 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
BUCATINI ALL'AMATRICIANA
Provided by Anne Burrell
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Coat a large saucepan with olive oil. Add the guanciale and saute over low heat. Cook until it is brown and crispy and has rendered a lot of fat. Remove and reserve 1/3 of the guanciale for garnish. Bring the pan to a medium heat and add the onions and crushed red pepper. Season generously with salt, to taste. Cook the onions until they are translucent, starting to turn golden and are very aromatic. Add the tomatoes and bring to a boil, then reduce the heat and simmer the sauce for about 1 hour, tasting periodically. Adjust the salt, as needed.
- Bring a large pot of well salted water to a boil over high heat. Add the pasta and cook for 1 minute less than the instructions on the package. Remove 3 or 4 ladlefuls of the sauce from the pot to a bowl, as an insurance policy. You can always add it back in but it's harder to take out once the pasta is in the pan. You're looking for the perfect ratio between pasta and sauce. Drain the pasta from the water and add to the pot of sauce. Stir to coat with the sauce. This is how you always finish pasta; you cook it in the sauce to perform the marriage of the pasta and the sauce. Add more sauce, if necessary. Add in the cheese and drizzle with olive oil to really bring the marriage together. Toss to coat and serve in shallow bowls garnished with cheese and the reserved guanciale. Sprinkle with chives to finish, if using.
- YUUUMMMEEEEE!
BUCATINI ALLA GRICIA
Pasta alla gricia is one of the oldest and tastiest dishes of Roman cuisine. It was initially considered a "poor man's meal" but is now enjoyed by everyone. A great dish when you have surprise guests to feed and an empty fridge.
Provided by ViolaBuitoni
Categories Main Dish Recipes Pasta
Yield 4
Number Of Ingredients 5
Steps:
- Bring a large pot of very lightly salted water to a boil. Cook bucatini in the boiling water, stirring occasionally, until almost tender yet still pretty firm to the bite, 8 to 10 minutes.
- Meanwhile, heat oil in a large nonstick skillet over low heat. Add guanciale and cook slowly until it has rendered all its fat and is crispy on the outside and soft on the inside, 8 to 10 minutes.
- Drain bucatini and reserve cooking water.
- Transfer bucatini to the skillet with the guanciale and finish cooking the pasta in the pan juices, adding a little pasta water at a time until pasta has the right consistency. Stir in Pecorino Romano cheese and season with black pepper. Serve immediately.
Nutrition Facts : Calories 795.3 calories, Carbohydrate 84.4 g, Cholesterol 55.3 mg, Fat 38.7 g, Fiber 2.7 g, Protein 24.8 g, SaturatedFat 12.5 g, Sodium 680.2 mg, Sugar 0.1 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love