Recipe courtesy of Daniele Costa (Culinary Arts '05)
"I love simple pastas and this is one of my favorites.
The roots of the dish are from near Rome, where it is traditionally made with guanciale (cured pork jowl). Pancetta is more readily available and has a similar flavour. This quick dish is perfect after a late night with friends or as a simple dinner."
Yield: 4 servings
- 500g bucatini pasta (De Cecco, Barilla or Riscossa brand)
- 10 medium slices pancetta (Italian bacon), chopped
- 3 cloves garlic, thinly sliced
- ½ tsp red chili flakes (optional)
- ½ red onion, thickly sliced
- ½ head Italian parsley, leaves plucked
- 1½ cups tomato passata (puréed tomato) or good quality tinned tomatoes, crushed
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
- Pecorino Romano cheese, for grating
- Add a small handful of salt to a large pot of water and bring to a boil.
- Add a little extra-virgin olive oil to a 12–14 inch sauté pan and heat over medium-high heat. Add the pancetta and cook until almost golden brown and most of the fat has rendered off. Add the red onion and chili flakes, continue cooking and stirring occasionally until the onion is almost translucent. Add the garlic and cook for an additional minute. Add the tomato passata. Reduce the heat to medium and cook for 15 minutes.
- Cook the bucatini in the boiling water until al dente (just undercooked, about 7 minutes). Drain the pasta, reserving a cup of the pasta water. Add pasta to the sauce. Add the pasta water and parsley and stir gently. Remove from the heat, season with pepper and serve with grated pecorino Romano.