Alex of @lorsoincucina and I had a great time throwing tomatoes (fresh! Not rotten!) while making this episode of My Cooking Guest for for Fresh Up Your Life! You can find the video on my Instagram videos. Enjoy.
- Extra virgin olive oil
- 11 oz bucatini
- 4 oz thinly sliced guanciale, pancetta, or chopped unsmoked bacon
- 1 dried chili pepper
- white wine
- 1 1/2 cups tomato sauce
- salt and pepper to taste
- 1,5 oz of grated pecorino
Heat about a tablespoon of olive oil in a wide pan over medium heat, add the sliced guanciale. When the fat renders add chili pepper. Brown the guanciale then deglaze with white wine. When alcohol has evaporated, remove the guanciale with a slotted spoon and keep warm. Do not clean pan. Add the tomato sauce to the pan, season with salt to taste; cook over medium heat, stirring often. Cook the pasta in salted, boiling water until al dente. Add guanciale back to the tomato sauce and remove chili pepper. Drain pasta and add to the pan with the sauce, toss to combine. Remove from heat, add pepper to taste and grated pecorino. Serve warm.
Photo by Oktavisual Project on Unsplash