Chef Ezio Gentile of Italy on the Plate joined The Rhode Show Thursday to show us how to make their Bucatini all’Amatriciana (This dish is named for the town of Amatrice, about an hour east of Rome, considered by many Italians to be the birthplace of the best cooks on the peninsula).
2 tablespoons extra-virgin olive oil
12 ounces thinly-sliced guanciale or pancetta
1/2 red onion, sliced into 1/4 inch half moons
2 cloves garlic, sliced thin
1/2 teaspoon hot red pepper flakes
1/2 cup white wine
1 cup marinara sauce
1/2 bucatini pasta
Freshly grated pecorino romano cheese
1) Bring 6 quarts of water to a boil in a large pot, and add 1 tablespoon of salt.
2) Meanwhile, in a 10-12 saute pan, combine the olive oil, garlic, red pepper flakes, onions and guanciale; set over low heat and cook until the onion is softened and the guanciale has rendered much of its fat, about 12 minutes.
3) Drain all but 2 tablespoons of the fat from the pan. Add the wine and bring to a boil for about 1 minute, then add the marinara sauce, lower the heat to a simmer and allow to bubble for 6 to 7 minutes.
4) Drain all but 2 tablespoons of the fat from the pan. Add the wine and bring to a boil for about 1 minute, then add the marinara sauce, lower the heat to a simmer and allow to bubble for 6 to 7 minutes.
5) Add the pasta to the simmering sauce and toss to coat. Serve immediately, topped with freshly grated pecorino romano cheese.