Bucatini with Tomato, Guanciale and Chile
Bon Appetit Magazine, Sept 2014, p.130
5 stars
This is a restaurant-worthy dish (in fact, it's from the restaurant Tosca in San Francisco) and a quick, weekday meal. We've made similar dishes before, but the layers of flavor from the salty prosciutto (umami!) to the underlying barely-there rosemary and the heat of the red pepper -- and then the garlic and Pecorino. . . yum! This is one we'll be serving to guests for sure in the future.
Tips:
- Used prosciutto instead of pancetta
- Added garlic
- Topped with parsley
Ingredients: guanciale or pancetta, red onion, crushed tomatoes, bucatini, rosemary, red pepper flakes, salt, Pecorino, olive oil
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