Amatriciana with bucatini
Brian Lagerstrom · ♥ 61.5K likes · 2M views · 19 min video
Read about pork in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 225 g guanciale
Firm the guanciale in the freezer about 15 minutes, cut into half inch disks, then strips, then a clean small dice.
- water
Render the diced guanciale over medium with a big splash of water for about 10 minutes, stirring every couple of minutes so it does not brown or crisp.
- 60 g olive oil
- 200 g red onion
- 20 g minced garlic
- salt
Add the olive oil, diced red onion, minced garlic and a strong pinch of salt to the pot with a little more water, and sweat over medium-low 5 to 10 minutes until soft.
- 20 g Calabrian chilies
Add the finely chopped Calabrian chilies and fry them off with the aromatics.
- 100 g dry white wine
Deglaze with the dry white wine and reduce until au sec, dry enough that a spatula leaves a trail.
- 1 can crushed tomatoes
- 1 g oregano
- 3 g sugar
- salt
- 1 lb bucatini
- pasta water
Add the pureed can of crushed tomatoes, the oregano, the sugar and a pinch of salt, bring to a low simmer and cook 7 to 10 minutes while the bucatini boils.
- 40 g grated Pecorino cheese
Drain the bucatini into the sauce with a splash of reserved pasta water and the grated Pecorino, and fold together until the cheese melts.
Taste for salt, serve swirled in a bowl topped with the rendered pork, more sauce and a hefty dose of Pecorino.