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1. In a large, deep skillet, cook the pancetta over moderate heat, stirring frequently, until lightly browned, about 6 minutes. Using a slotted spoon, transfer the pancetta to a plate.
Amatriciana sauce, known in Italian as sugo all'amatriciana (Italian: [ˈsuːɡo allamatriˈtʃaːna]; alla matriciana in Romanesco dialect) [2] or as salsa all'amatriciana, is a pasta sauce made with tomatoes, guanciale (cured pork cheek), pecorino romano cheese, black pepper, extra virgin olive oil, dry white wine, and salt.
Bucatini all'amatriciana, a dish prepared with bucatini pasta. In Italian cuisine, bucatini is served with buttery sauces, guanciale, vegetables, cheese, eggs, and anchovies or sardines. One of the most common sauces to serve with bucatini is the amatriciana sauce, bucatini all'amatriciana. [5]
How to Cook Bucatini To cook dried or fresh bucatini pasta, bring a large pot of water to a boil and add salt to taste. For dried bucatini, add the pasta to the boiling water and stir.
Lasagne al forno with ragù Bucatini all'amatriciana Gnocchi di ricotta, dressed in butter and sage Orecchiette con cime di rapa Pasta alla Norma Penne all'arrabbiata Ravioli di ricotta e spinaci Spaghetti alla carbonara Spaghetti alla puttanesca Spaghetti cacio e pepe Tortelli di zucca Trenette al pesto
1. In a large skillet, combine the guanciale , chile and bay leaf and cook over moderately low heat until the fat has rendered and the guanciale is golden brown, about 5 minutes.
Portland Monthly says, "This perpetually packed Pearl District joint sports imported Italian fountains and a deli counter filled with all manner of cured meats, while mambo and tango music trickling out of speakers. Patrons come primarily for the superb bucatini all’Amatriciana flecked with pancetta and pecorino, the dense gnocchi with ...
Spicy Bucatini Amatriciana (40 minutes) Photo: Mark Weinberg/Styling: Erin McDowell. Time Commitment: 40 minutes. Why I Love It: crowd-pleaser, beginner-friendly, special occasion-worthy.