Распечатать
E-mail
 |
Ингредиенты
- Pasta all'Amatriciana with Guanciale serves 4 CLICK here for a printable recipe
- 1 lb bombolotti pasta, 1/2 sized rigatoni or you choice
- 1â2 lb guanciale
- 2 T extra-virgin olive oil
- 2 clv garlic, peeled and halved lengthwise
- 1/4 c onion, finely chopped
- 4 medium roma tomatoes, peeled, seeded and chopped
- 1â2 t red pepper flakes
- 2 T parmigiano-reggiano, grated
- 2 T pecorino-romano, grated, plus more for garnish
View Full Recipe at Sippity Sup-Serious Fun Food
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 508g | |
| Calories 198 | |
| Calories from Fat 96 | 48% |
| Total Fat 10.84g | 14% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 79mg | 3% |
| Potassium 1154mg | 33% |
| Total Carbs 23.21g | 6% |
| Dietary Fiber 6.3g | 21% |
| Sugars 13.7g | 9% |
| Protein 5.93g | 9% |
%20is%20a%20cut%20of%20Italian%20cured%20pork.%20But%20please%20don%E2%80%99t%20call%20it%20bacon,%20unless%20you%20preface%20it%20with%20the%20term%20%E2%80%9Cmagic%E2%80%9D!%3C/p%3E%3Cp%3EIt%20is%20a%20speciality%20of%20central%20Italy,%20particularly%20Umbria%20and%20Lazio.%20While%20bacon%20and%20its%20Italian%20counterpart%20pancetta%20are%20made%20from%20pork%20belly,%20guanciale%20is%20cut%20from%20the%20pork%20jowl.%20It%20is%20typically%20used%20in%20pasta%20sauces%20because%20the%20fat%20in%20it%20has%20a%20different%20quality%20than%20that%20found%20on%20other%20parts%20of%20the%20pig.%20You%20will%20find%20that%20it%20melts%20easily%20into%20dishes%20as%20it%20cooks.%20This%20is%20why%20I%20often%20refer%20to%20guanciale%20as%20%E2%80%9Cmagic%20bacon%E2%80%9D,%20because%20as%20the%20collagen%20breaks%20down%20it%20incorporates%20itself%20into%20the%20sauce%20making%20it%20silky%20smooth%20and%20super%20sweet.%3C/p%3E%3Cp%3EBecause%20it's%20mostly%20fat,%20guanciale%20has%20a%20more%20seductive%20porkiness%20to%20it%20than%20the%20cured%20meats%20coming%20from%20the%20belly.%20Though%20cuts%20of%20bacon%20and%20pancetta%20are%20often%20substituted%20for%20guanciale%20the%20flavor%20isn't%20the%20same.%20Because%20unlike%20pancetta%20or%20bacon,%20guanciale%20takes%20its%20flavor%20not%20from%20smoke%20but%20from%20salt,%20wine,%20herbs%20and%20chilies.%3C/p%3E%3Cp%3ELike%20truffles,%20saffron%20and%20Tang,%20guanciale%20is%20one%20of%20those%20elemental%20ingredients%20for%20which%20there%20no%20acceptable%20substitute.%20Though%20in%20the%20Zuni%20Caf%C3%A9%20Cookbook,%20Judy%20Rodgers%20suggests%20blanching%20slab%20bacon,%20which%20mellows%20the%20strong%20flavor%20and%20changes%20the%20quality%20of%20the%20fat.%20Now,%20I%20love%20Judy%20Rodgers,%20and%20consider%20her%20a%20genius.%20But%20to%20my%20palate%20this%20method%20does%20not%20even%20come%20close%20to%20approximating%20the%20sweet%20flavor%20and%20luscious%20texture%20of%20true%20guanciale.%20But%20I%20understand%20her%20offering%20this%20process%20up%20to%20her%20readers%20because%20guanciale%20has%20been%20hard%20to%20find.%20That%20thank%20goodness%20is%20changing%20because%20it%20can%20now%20be%20found%20at:%20La%20Quercia,%20Buon%20Italia%20and%20Salumi%20Artisan%20Cured%20Meats.%3C/p%3E%3Cp%3EAnd%20even%20though%20it%20is%20getting%20easier%20to%20find%20here%20in%20the%20U.S.%20guanciale%20goes%20unmentioned%20in%20most%20of%20the%20classic%20books%20of%20Italian%20cuisine.%20Waverly%20Root%20and%20Elizabeth%20David%20ignored%20it.%20Even%20Marcella%20Hazan's%20The%20Classic%20Italian%20Cook%20Book,%20lacks%20even%20a%20single%20recipe%20honoring%20guanciale.%3C/p%3E%3Cp%3EThis%20is%20partly%20due%20to%20the%20fact%20that%20even%20in%20Italy%20many%20people%20are%20not%20commonly%20acquainted%20with%20guanciale.%20That%E2%80%99s%20because%20traditional%20Italian%20cuisine%20is%20extremely%20regional.%20Guanciale%20is%20an%20example%20of%20a%20regional%20specialty.%20The%20best-known%20locale%20for%20its%20production%20is%20the%20town%20of%20Amatrice,%20in%20the%20region%20of%20Lazio%20near%20Abruzzi.%3C/p%3E%3Cp%3EMade%20in%20the%20traditional%20method%20butchers%20there%20carefully%20cut%20and%20trim%20the%20pig%20jowls%20into%20the%20locally%20characteristic%20trianglular%20shape.%20It%20is%20then%20salted%20for%20four%20or%20five%20days,%20washed%20and%20dried.%20At%20this%20point,%20it%20is%20seasoned%20with%20salt,%20coarse%20black%20pepper,%20herbs%20and%20dried%20chilies.%20It%20is%20allowed%20to%20cure%20on%20oak%20for%20one%20month.%20Then%20the%20jowl%20is%20moved%20out%20into%20the%20open%20air%20for%20two%20or%20three%20months%20while%20it%20acquires%20its%20distinctive%20smoky%20and%20slightly%20spicy%20flavor.%3C/p%3E%3Cp%3EGuanciale%20is%20the%20essential%20ingredient%20in%20four%20well-known%20dishes%20regional%20to%20Lazio.%20Spaghetti%20alla%20Carbonara,%20Pasta%20alla%20Gr%C3%ADcia,%20Spaghetti%20alla%20Carrettiera%20and%20the%20one%20I%20am%20featuring%20here%20today:%20Pasta%20all%E2%80%99Amatriciana,%20which%20simply%20means%20pasta%20in%20the%20style%20of%20the%20aforementioned%20Amatrice.%3C/p%3E%3Cp%3EWhich%20leaves%20me%20with%20a%20conundrum.%20The%20version%20I%20present%20here%20may%20or%20may%20not%20be%20the%20version%20I%20clipped%20out%20of%20the%20paper%20all%20those%20years%20ago.%20Fortunately%20I%20did%20type%20the%20recipe%20into%20my%20recipe%20files,%20but%20I%20am%20a%20chronic%20tinkerer%20when%20it%20comes%20to%20recipes.%20I%20honestly%20can%E2%80%99t%20remember%20if%20these%20words%20and%20directions%20were%20altered%20by%20me%20or%20are%20original%20to%20Gino%20Angelini.%20Either%20way,%20this%20is%20the%20basis%20of%20the%20recipe%20I%20use%20and%20love.%20It%E2%80%99s%20one%20of%20those%20recipes%20that%20can%20easily%20be%20adjusted%20to%20your%20tastes%20and%20pantry,%20as%20long%20as%20you%20have%20the%20basic%20components%20you%20can%20certainly%20give%20it%20your%20own%20spin.%3C/p%3E%3Cp%3ESo%20I%20suggest%20you%20get%20your%20hands%20on%20some%20magic%20bacon%20and%20make%20this%20for%20yourself.%20You%20really%20won%E2%80%99t%20believe%20how%20a%20few%20simple%20ingredients%20can%20come%20together%20in%20such%20a%20magical%20way.%3C/p%3E%3Cp%3EBoil%20water%20for%20pasta.%20Add%20salt%20tothe%20%20water%20after%20it%20has%20heated%20to%20avoid%20salts%20leeching%20into%20your%20cookware.%20Add%20pasta%20to%20boiling%20water.%20Cook%20until%20al%20dente,%20approximately%2010%20mins,%20if%20you%20use%20bombolotti.%3C/p%3E%3Cp%3EMeanwhile%20cut%20the%20guanciale%20into%20strips%20about%201%20inch%20long%20and%201/4%20inch%20thick.%3C/p%3E%3Cp%3EHeat%20large%20skillet%20over%20medium-high%20heat.%20Add%20one%20tablespoon%20oil.%20Add%20the%20garlic%20clove%20and%20cook%20until%20fragrant,%201%20min.%20Add%20guanciale%20and%20cook%20lightly%20until%20browned%20(It%20will%20not%20cook%20up%20like%20bacon).%20Add%20the%20onion%20and%20cook%20another%20minute%20or%20so.%20You%20may%20need%20to%20spoon%20off%20some%20of%20the%20fat,%20but%20leave%20plenty%20enough%20so%20the%20sweet%20pork%20flavor%20infuses%20the%20sauce%20and%20makes%20it%20sweet%20and%20silky.%20Add%20the%20tomatoes%20and%20cook%20another%202%20mins.%20Add%20salt%20to%20taste%20and%20the%20red%20pepper%20flakes.%20Discard%20the%20garlic.%3C/p%3E%3Cp%3EDrain%20the%20pasta%20and%20add%20it%20to%20the%20skillet.%20Add%20the%20%20Parmigiano-reggiano%20and%20the%20pecorino-Romano.%20Add%20the%20remaining%20tablespoon%20of%20oil%20and%20toss%20together.%20Serve%20hot,%20family%20style%20with%20more%20pecorino%20at%20the%20table.%3C/p%3E%3Cp%3ESERIOUS%20FUN%20FOOD%3C/p%3E%3Cp%3EGreg%20Henry%3C/p%3E%3Cp%3ESippitySup%3C/p%3E){kind=link}