In honour of the victims of the earthquake in Italy this week: a recipe for pasta Amatriciana. This is a classic. It is originally made with a kind of bacon made from pork cheeks, but you can make it wit normal bacon. The pasta to use with it is bucatini: long like spaghetti, but thicker and with a hole in the middle.
The recipe is very simple:
Ingredients for 4:
1/4 cup extra-virgin olive oil
12 ounces thinly sliced guanciale pancetta (made from pork cheek), or good bacon (pancetta)
1 red onion,chopped
3 cloves garlic, sliced
1 1/2 teaspoons hot red pepper flakes
2 cups tomato sauce
1 pound Bucatini pasta
Freshly grated Pecorino Romano cheese (or parmesan)
Recipe from Mario Batali:Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Meanwhile, in a 10- to 12-inch saute pan, combine the olive oil, guanciale, onion, garlic, and re pepper flakes; set over low heat and cook until the onion is softened and the guanciale has rendered much of its fat, about 12 minutes. Drain all but 1/4 cup of the fat out of the pan (and set aside to cook you eggs for tomorrow's breakfast). Add the tomato sauce, turn up the heat, and bring to a boil, then lower the heat to a simmer and allow to bubble for 6 to 7 minutes. While the sauce simmers, cook the bucatini in the boiling water for about a minute less than the package directions, until still very firm; drain. Add the pasta to the simmering sauce and toss for about 1 minute to coat. Divide the pasta among four heated bowls and serve immediately, topped with freshly grated pecorino.