Sunday, December 2, 2012

Bucatini With Bacon & Tomato

Bucatini is a thicker noodle with a fun little hole in the middle.  It allows you to whistle while you eat, and who doesn't love that?

(Bucatini all'Amatriciana)

1/2 cup Extra Virgin Olive Oil

12 ounces thinly sliced guanciale, pancetta, or thick bacon

1 Red Onion, cut lengthwise in half and then into 1/4-inch half-moons

3 cloves Garlic, sliced

1 1/2 teaspoons Hot Red Pepper Flakes

2 cups Basic Tomato Sauce (see previous recipe)

1 pound Bucatini (Bucatini is best, but spaghetti will work)

Freshly grated Pecorino Romano (can also use Parmesan)

1.     Bring 6 quarts of water to a boil in a large pot, and add 2 teaspoons salt.

2.     Meanwhile, in a 10-to-12-inch saut√© pan, combine the olive oil, bacon, onion, garlic, and red pepper flakes; set over low heat and cook until the onion is softened and the bacon has rendered much of its fat, about 12 minutes.

3.     Drain all but 1/4 cup of the fat out of the pan (and set aside to cook your 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.

4.     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.

5.     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.

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