Spaghetti Allamatriciana Michael Chiarello Recipes

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Meanwhile, unroll the pancetta.
• Cut it into 1-inch long chunks and then slice each chunk thinly across the grain.
• Heat the olive oil in a large skillet over moderately low heat.
• Add the pancetta and cook it until it renders some of its fat, about 5 minutes; do not allow it to crisp.
• Add the onion and cook until soft, about 10 minutes.
• While the onion is cooking, add the pasta to the boiling water.
• Add the red pepper flakes and parsley to the onion mixture and cook briefly to release their fragrance.
• Add the vinegar and simmer briefly until it evaporates, then add the tomato puree and 1/4 cup of the pasta water.
• Simmer briefly to blend.
• When the pasta is just shy of al dente, drain it and return it to the warm pot over moderate heat.
• Add the sauce and cook briefly so the pasta absorbs some of the sauce, then transfer the pasta to a warmed serving bowl and shower with the romano cheese.
• Serve immediately.

Steps:

• In a large Dutch oven or heavy-bottomed pot over medium-high heat, and add the oil, guanciale and onions. Sprinkle with salt and caramelize the guanciale, about 5 minutes. Add the garlic and saute until lightly browned, about 2 minutes. Add the crushed tomatoes and Calabrian chile paste, then lower to medium-low heat. Season with a few pinches of salt to taste (keep in mind that the cheese added at the end will add salinity to the final dish). Cook, stirring occasionally to avoid scorching, for about 30 minutes. Remove from the heat and cover to keep warm.
• In a large pot over high heat, boil well-salted water (salty like the ocean). Add the spaghetti and cook according to the package directions until slightly undercooked (the pasta will continue to cook in the sauce). Add 2 tablespoons pasta water to the sauce. Strain the pasta and add to the sauce. Cook over high heat until the sauce has coated the noodles, about 2 minutes. Remove from the heat, then add to a large bowl and mix in the Pecorino and butter. Divide among individual serving bowls. Garnish each with more grated Pecorino.

Steps:

• Put the pancetta in the freezer for 30 minutes so that it will be easier to slice. Start boiling water for the pasta. Unroll pancetta, Cut into 1 inch lengths and slice thinly across the grain. Saute pancetta in oil until it renders some of its fat. Don't brown or crisp it. Add onions and cook for 10 minutes. Put pasta in boiling water. To onions, add pepper flakes, parsley, stir, then add vinegar. Let it evaporate for about 2-3 minutes, then add tomato and 1/4 c of the pasta water. Simmer for a few minutes. Drain pasta when it it just shy of al dente and add it to the sauce and let it cook for about 4 minutes in the sauce to absorb the flavors. Put in bowl and put grated cheese on top to serve.