- BUCATINI ALL-AMATRICIANA
- PASTA ALLA CARBONARA WITH ORGANIC LA QUERCIA GUANCIALE
- SOFFRITTO OR MIREPOIX
Adapted from Michael Tucker
Time: 45 minutes
- 1 tablespoon extra virgin olive oil
- 1 medium onion, sliced thin
- 3 cloves garlic, sliced
- 1/4 pound guanciale, in 1-inch slivers 1/4 -inch thick
- 3 cups canned San Marzano tomatoes (about a 28-ounce can)
- 1/2 teaspoon red chili flakes, or to taste
- 1/4 cup grated aged pecorino cheese, more for serving
- 1 pound bucatini
- Heat oil in a 12-inch skillet. Add onion and garlic, and sauté over medium heat until transparent. Add guanciale and sauté until barely beginning to brown.
- Break up tomatoes and add. Cook about 15 minutes, crushing tomatoes with a spoon, until sauce has become somewhat concentrated and homogenized. Season with chili and salt and stir in 1 tablespoon cheese. Remove from heat.
- Bring a large pot of salted water to a boil, add bucatini and cook until al dente, about 9 minutes. Drain and transfer to skillet. Gently reheat contents of skillet, folding pasta and tomato sauce together until they are heated through and pasta is well-coated, about 5 minutes. Fold in remaining cheese. Check seasoning and serve with more cheese on the side. Makes 4 to 6 servings.
PASTA ALLA CARBONARA WITH ORGANIC LA QUERCIA GUANCIALE
I made pasta alla carbonara with a piece of our Acorn Edition II guanciale recently and it was delicious. This recipe is adapted from Marcella Hazan. A very similar recipe is listed with our La Quercia Pancetta recipes. This recipe serves 4 to 6 and is very rich.
- 1 pound spaghetti
- 8 ounces La Quercia guanciale, sliced 1/4 inch thick and then in 1/2 inch pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cloves garlic, germ removed
- 1/2 cup white wine
- 4 large eggs
- 4 tablespoons finely minced parsley
- Freshly ground black pepper
- Bring a large pot of lightly salted water to the boil for cooking the pasta.
- Melt the olive oil and butter in a large skillet over medium heat. Add the garlic cloves and cook until golden and remove. Add the sliced guanciale to the skillet and cook over medium heat until translucent and just beginning to color. Add the white wine and boil it off. Remove the pan from the heat.
- Beat the eggs and mix in the grated cheese and parsley.
- Place the pasta in the rapidly boiling water and cook until al dente. (If you use a high quality pasta like the Rustichella brand, our personal favorite, you can get a great "bite" in a pasta that is neither overdone nor underdone.)
- When the pasta is done, drain well and add to the skillet with the guanciale and place the skillet over low to medium heat. Create a sort of hollow in the pasta and pour/scrape in the egg and cheese mixture. Toss the pasta with the sauce overmoderate heat until the pasta is well coated with the shining, unctuous sauce. Grind a few twists of a peppermill over the pasta and serve at once in heated bowls. Urge your guests to eat while it's hot!
PASTA WITH GUANCIALE AND TOMATOES
(alla Chef Carlo Mirarchi of Roberta's in Brooklyn).
Chef Carlo Mirarchi of Roberta's Pizza in Brooklyn, New York, came to visit at the beginning of February. One night, he made a delicious and very simple pasta using La Quercia guanciale, Rustichella d'Abruzzo pasta and bottled pomodorini (cherry tomatoes), olive oil, and Parmigiano Reggiano. Full disclosure: the preferred recipe has red onion and the cheese should be Pecorino Romano and the pasta bucatini, but it was delicious without the onion or pepper flakes and with Parmigiano Reggiano and rigatoni, since that's what was on hand.
- 1 package pasta (about 1 pound - we used Rustichella d'Abruzzo's rigatoni)
- 1 jar (1 pound) canned pomodorini (cherry tomatoes), crushed
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- Thickly sliced (lardon cut) red onion
- 6 ounces La Quercia guanciale cut in lardons
- 2 tablespoons extra-virgin olive oil
- 1 cup freshly and finely grated Pecorino Romano (or Parmigiano Reggiano in a pinch)
- sauté the guanciale and onion in the olive oil in a large sauce pan until just crisped and golden. Stir salt into tomatoes and add to guanciale in pan with red pepper flakes. Cook and stir over medium heat until beginning to thicken.
- In the meantime, boil the pasta in abundant salted water until on the hard side of al dente. Scoop out of the water with a perforated ladle and add to sauce. Stir in couple of tablespoons of grated cheese. Continue to simmer the sauce and pasta until the pasta is al dente. Taste and correct seasoning. Serve in warm bowls with more cheese.
SOFFRITTO OR MIREPOIX
This is a common foundation for savory sauces and soups in many cuisines.
- Onion (finely chopped)
- Celery (finely chopped)
- Carrot (finely chopped)
- Olive Oil
- Butter or La Quercia Lardo Spread
- La Quercia Meat of your choice, diced or shredded: Pancetta, Bacon, Guanciale
- Sautée finely chopped onion, celery, and carrot slowly in olive oil and butter, or use La Quercia Lardo Spread for extra flavor.
- Cook slowly over low heat until the flavors meld and the onions turn very slightly golden brown.
Use as a base for sauces or soups.
- Add herbs: parsley, rosemary, thyme, oregano, bay leaf. Choose herbs based on the final dish.
- Replace the celery with finely chopped fresh fennel.
- Include diced or shredded Pancetta, Bacon, Guanciale, or other La Quercia cured meat.