Ingredients:
Pasta and sauce
1 lb bucatini
6 oz. guanciale thinly sliced and cut into 1-- 1 ½ inch long pieces (you can also use pancetta or bacon for this…you can’t go wrong in this dept.)
1 ½ cups strained tomatoes
1 TBSP tomato paste
1/8 cup white wine
1 tsp red pepper flakes
1 red onion thinly sliced
1 TBSP olive oil
roast garlic oil
10 cloves of garlic
½ cup olive oil
Instructions:
Place garlic and anchovy in a ramekin and cover with olive oil, bake at 350° for 20 minutes until garlic is golden. Remove from oven. (If you don’t feel like making roasted garlic olive oil, you can skip this part and just use plain old olive oil in its place. Put your pasta water to boil, add plenty of salt so the water tastes like the sea. Meanwhile, pour 1 TBSP of oil into a large skillet add guanciale strips and cook over medium high heat until guanciale is browned and starting to crisp. Remove guanciale, add one TBSP of garlic oil plus add onions to the pan, season with salt and fresh ground pepper and cook until soft and nearly translucent. Add tomato paste and red chili flakes. Let that cook for a minute or two add white wine and scrape down the brown bits from the pan. Add tomatoes and two more TBSP of garlic oil along with more salt and black pepper. Cook for 10 minutes, your pasta will most likely take that long so now is a good time to throw that in. Once the pasta is al dente, strain it and add it to the pasta sauce with about an 1/8 cup of reserved pasta water. Toss. Add guanciale back into the pan. Heat everything through making sure all the noodles are coated. Grate or shave plenty of fresh Parmesan over the top.
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