Spaghetti with a Hole with Bacon and Tomato Bucatini All'Amatriciana
- 3/4 pound guanciale, thinly sliced and rendered, may substitute pancetta, or even good bacon
- 3 cloves garlic, sliced
- 1 red onion, cut in half and sliced
- 1 1/2 teaspoons chile flakes
- Salt and pepper
- 2 cups basic tomato sauce, recipe follows
- 1 pound bucatini
- Pecorino Romano
- 1/4 cup extra virgin olive oil
- 1 Spanish onion, chopped in 1/4-inch dice
- 4 garlic cloves, peeled and thinly sliced
- 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
- 1/2 medium carrot, finely shredded
- 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
- Salt, to taste
- Bring 6 quarts of water to a boil and add 2 tablespoons salt.
- In a 12 to 14-inch saute pan, combine guanciale, garlic, onion and chili flakes and saute until onion is soft.
- Season with salt and pepper.
- Add tomato sauce, reduce heat and allow to simmer 10 to 15 minutes.
- Cook bucatini according to package directions, until tender but still al dente, about 12 minutes.
- Remove pasta from heat, drain and add to simmering sauce.
- Toss to coat and divide among 4 heated bowls.
- Serve immediately, topped with freshly grated pecorino.
- In a 3-quart saucepan, heat the olive oil over medium heat.
- Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
- Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
- Add the tomatoes and juice and bring to a boil, stirring often.
- Lower the heat and simmer for 30 minutes until as thick as hot cereal.
- Season with salt and serve.
- This sauce holds one week in the refrigerator or up to six months in the freezer.
- Yield: 4 cups
pancetta, garlic, red onion, chile flakes, salt, tomato sauce, bucatini, romano, extra virgin olive oil, onion, garlic, thyme, carrot, tomatoes, salt
Taken from www.foodnetwork.com/recipes/mario-batali/spaghetti-with-a-hole-with-bacon-and-tomato-bucatini-allamatriciana-recipe.html (may not work)