Tuesday, July 8, 2014

How Corning Ware Does Italian - Spaghetti all'Amatriciana

Yet another great classic Italian pasta recipe.  This one is from Amatrice.  If you prefer a more Romanized version, you can add 1/4 cup chopped onion and substitute Bucatini for the Spaghetti, but I prefer the original version.

Though you can use Bacon or Pancetta as a substitute, it is the use of Guanciale that really makes this dish special. 

Guanciale is cured Pork Cheek (jowl).  It's flavor is more intense than either Pancetta or Bacon, yet it has a much more delicate texture.  It really is worth taking the trouble to track it down.  Being in Portland, OR, I simply go to Chop at the City Market on NW 21st or the PSU Farmers Market, because they cure their own.  If your in San Diego.... Check out the Mona Lisa Deli or Assenti's Pasta in Little Italy.

Spaghetti all'Amatriciana

1 TB Olive oil
6 oz Guanciale
1/3 cup White Wine
14 oz can Tomatoes (preferably San Marzanos, but Fire Roasted are nice too)
1/4 tsp Red Pepper Flake
2 oz Pecorino Romano, freshly grated (plus more for serving)

Corning Ware 4 Quart (P-84-B or A-84-B)
Corning Ware 5 Quart (A-5-B or Rangetopper N-5-B)

Fill the A-5-B (or N-5-B) with water and place over medium-high flame.

Slice the Guanciale into little strips.

Heat olive oil in the P-84-B (or A-84-B) over medium flame. 

When the oil is hot, add the Guanciale and saute about 3-5 minutes.


Deglaze the dish with White Wine...

Cook an additional 2-3 minutes, until the wine is reduced to about 1/4 cup.

Remove the Guanciale and cover to keep warm.

Add the Tomatoes to the Wine and bring to a simmer.


Add the Chili Flakes as well...

By now, the water in the A-5-B should be boiling, so add the Spaghetti to the boiling water.

Don't forget to reduce the flame to medium, or the water will boil over.

Continue simmering the tomatoes while the pasta is cooking. (about 9 minutes)

Just before the Pasta is al dente, add the Guanciale back to the sauce.

Then stir the Pecorino Romano in as well.

Remove the Spaghetti from the A-5-B (or N-5-B) with tongs and place into the sauce in the P-84-B (or A-84-B)

Toss everything together to coat well.

(If the sauce seems dry, add 1/4 cup of the pasta water and toss again to loosen the sauce)

Serve with more Pecorino Romano.


Where is your Corning Ware??
~~

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