Bucatini With Tomato, Guanciale, And Chile
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
50
Spice
42
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 sprig
Rosemary1 medium
Red Onion (finely chopped)Directions:
1
Microwave rosemary on high in 20-second intervals until leaves are brittle, about 60 seconds
2
Remove leaves and grind to a fine powder with a spice mill or mortar and pestle; you should have about 1 teaspoon (Alternatively, very finely chop leaves
3
) Cook guanciale in a large skillet over medium heat, stirring often, until guanciale is browned and crisp, 10–12 minutes
4
Transfer to a bowl with a slotted spoon
5
Cook onion in same skillet over medium heat, stirring often, until softened and golden brown, 8–10 minutes
6
Return all but 2 tablespoons guanciale to skillet and add tomatoes, red pepper flakes, and rosemary powder
7
Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened, 5–8 minutes
8
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8–10 minutes
9
Drain pasta, reserving 1 cup pasta cooking liquid Add pasta and 1/2 cup pasta cooking liquid to sauce
10
Cook over medium heat, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 2 minutes
11
Serve pasta topped with Pecorino and remaining 2 tablespoons guanciale and drizzled with oil
12
Microwave rosemary on high in 20-second intervals until leaves are brittle, about 60 seconds
13
Remove leaves and grind to a fine powder with a spice mill or mortar and pestle; you should have about 1 teaspoon (Alternatively, very finely chop leaves
14
) Cook guanciale in a large skillet over medium heat, stirring often, until guanciale is browned and crisp, 10–12 minutes
15
Transfer to a bowl with a slotted spoon
16
Cook onion in same skillet over medium heat, stirring often, until softened and golden brown, 8–10 minutes
17
Return all but 2 tablespoons guanciale to skillet and add tomatoes, red pepper flakes, and rosemary powder
18
Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened, 5–8 minutes
19
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8–10 minutes
20
Drain pasta, reserving 1 cup pasta cooking liquid Add pasta and 1/2 cup pasta cooking liquid to sauce
21
Cook over medium heat, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 2 minutes
22
Serve pasta topped with Pecorino and remaining 2 tablespoons guanciale and drizzled with oil