Simple Pastas: Bucatini with Tomato and Pancetta

we've had such great times together in Rome Tania and I and I know I can always conjure them up with my next dish bucatini all'amatriciana one of Rome's most famous pasta and there is a little difference in the way this pasta cooking begins and this is traditional way back and that is that you begin to cook the onion when you make the sauce with a little bit of water and you take the hot water from the water that you have ready for the pasta and you just add the onions and you let them simmer in there when the water evaporates completely we will let the oil and proceed now the main ingredient of the Immaculate China sauce is the bacon or the guanciale or the pancetta whichever one you have but traditionally in Rome they use they want Charlie so what is the guanciale Juancho is the cheek so is the cured roll of the pork and it is cure with salt and aged but you can see the difference between the pancetta and their guanciale so we have it here let's use the one child and you cut it not too thin you want to be able to get the feeling of the bacon under your teeth so you can see that they roll it up in curing it and it's easier to handle and we have this ready that's enough I will just crush the garlic okay let me put the bucatini to cup pot of boiling water salted and the bucatini you want them long the Italians I can't stress enough like their pasta long do not break their pasta and as the bucatini are settling in there they will give way and you will be able to mix them so just let them settle in do not crack them do not break them the onions are wilted the water has evaporated and I will add some oil lamp set it to the side add the garlic let that caramelize add the guanciale and again I put it separately because I want it to render rather than to mix in with the onions who have a lot of moisture and I want it to render the guanciale into crunchy little pieces but not overcooked I will add a little bit of peperoncino actually nuts a little because I'm after China is gutsy women wrong a little bit of salt to the onions because the guanciale is cured is salted and we let that caramelize now this all gets cooked in a tomato sauce amatriciana is tomatoes peel Tomatoes the amatriciana also is called nasa's calculated ofoma Laura it is used with a feel left out Pomodoro so what is filet turf electo is a strip so it is the way you cut your Tomatoes you want to cut them in a strip just like that so if you're using canned tomatoes and by all means it's very acceptable before you add it just cut them in a strip the guanciale is ready let's add the tomato and all of its juice we let this simmer away by the time the bucatini cook the sauce will be ready okay the bucatini are done the sauce is just right let me drain it well put it right into the sauce now the bucatini is a pasta that continues to move as you're cooking it as you're reading it that's the fun of bucatini or perch at a deli and you know it's really a fun pasta and the Romans loved their bucatini perceptively it's another element of excitement in their plate the spices the pasta itself okay done okay so now let it just finish cooking together and absorbing the sauce shut off the fire like I always tell you and then you add your cheese and of course whenever you add pecorino pecorino romano but all of Italy the Sun in Italy produces pecorino which is our sheep's milk cheese and they enjoy it so the pecorino is intense you know sheep's milk cheese it's more intense the cow's milk and now this little capricious pasta here just let it down and give it a twist so it has that sort of nest look again mmm wait a few minutes so if any strands will fall they will fall and you put it on give it a twist again and you can see how it's flowing a little bit of sauce I want a piece of guanciale there maybe a little more sauce and some last pecorino and with this zesty sauce I chose a Montepulciano a varietal that's fruity that's not too complex I think I'll compliment beautifully so let me taste it for you now again just twist your pasta like that pick it up take a look and if it's not all rolled up you go once more but purcha tale they will continue to unfurl if you will so let me taste it for you delis awesome another robot let me taste it the actual guanciale mmm nice gutsy nice bite it sort of stands up to those squirming purcha tell it's delicious dish [Music]

Channel: Lidia Bastianich

Views: 539,881

Rating: 4.8062024 out of 5

Keywords: pasta, recipe, bucatini, amatriciana, tomato, sauce, bucatini all amatriciana, tomato sauce, italian, cooking, cuisine, rome, classic, kitchen, Italian, Lidia, Lydia, Lidia’s Italy, Lidia Bastianich, pancetta

Id: GUcPqd-ZJP0

Length: 8min 4sec (484 seconds)

Published: Fri May 05 2017