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Broad Bites: Bucatini All'Amatriciana

October 30, 2017

 

Tonight's Broad Bite IS Bucatini all'Amatriciana. Pair this One-Pan Wonder with a lusty Sicilian red wine, a bold red lip, some red lace and your sexual partner of choice for a night to remember. 

 

Bucatini All'Amatriciana-this is a simple recipe that requires top of the line ingredients so take a little extra time to seek out the best bacon, tomatos, pasta and cheese you can find

 

1 pound guanciale(italian salt0-cured pork jowl) or very good bacon (i like Nueske for its intensely smoky flavor)

1 pound bucatini

2 15 oz cans whole san marzano tomatoes, crushed (crushing tomatoes by hand gives best texture)

2 cups grated pecorino

handful of parsley, rough chopped

crushed red pepper to taste

salt and pepper

 

Put a large pot of water on to boil. Salt heavily (it should taste like the mediterranean)

 

cut bacon into lardons (1/4 inch strips) and throw into a large sauteE pan. cook until crisp.

 

while bacon is cooking, place tomatoes in a zip-lock and crush. grate cheese. chop parsley.

when bacon in very crisp, remove from oil and set aside. carefully add tomatoes to oil and cook until slightly thickened, 5-10 minutes then

return bacon to sauce and add crushed red pepper, salt and pepper.

add pasta to water and cook until al dente.

 

when pasta is cooked, add bacon back into pan. 

 

add pasta along with 1/4 cup pasta water and 1 cup cheese. Toss until pasta is coated.

 

top with remaining cheese and parsley.

 

stuff your face.

 

 

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