Cook Like a Rock Star - Anne Burrell [37]
3 While the pasta is cooking, crack the eggs into a large bowl and add the grated Parm and Pecorino; season with salt and whisk vigorously until well combined. Season with black pepper—seriously, this is one place where pepper brings something special to the party!
4 Bring the pan with the pancetta back to medium heat. Drain the pasta, add it to the pan, and coat it with any fat in the skillet. Remove the pan from the heat, add the egg mixture to the pasta, and stir vigorously to combine. Cover and let sit for 1 to 2 minutes so the steam gently cooks the eggs. Uncover and stir again—the egg mixture will seem like a cream sauce. Serve immediately garnished with sliced scallions.
Buonissimo!
A great carbonara is all about timing: render the pancetta, cook the pasta, and toss it all together while everything is screaming hot—this will ensure the eggs are cooked ever-so-gently.
Pasta Fagioli
SERVES: 4 TO 6 • TIME: ABOUT 1 HOUR
I love beans—any time, any way. And while my preference is to cook my own beans, I’m the first to admit that sometimes a can of beans is a lifesaver. For this recipe in particular I have no problems using canned beans, and you shouldn’t either. Having a few cans in the pantry means whipping up this dish is easy—it’s one of my very favorite things to make when I want something super comforting to slurp up and stick to my belly while sitting around watching TV on a Sunday afternoon.
MISE EN PLACE
Extra virgin olive oil
¼ pound pancetta, cut into ¼-inch dice
1 onion, cut into ¼-inch dice
Kosher salt
Pinch of crushed red pepper
2 cloves garlic, smashed and finely chopped
1 28-ounce can San Marzano tomatoes, passed through a food mill
2 15-ounce cans cannellini beans, drained and rinsed
2 15-ounce cans chickpeas, drained and rinsed
1 pound ditalini pasta
Freshly grated Parmigiano
Big fat finishing oil
Chopped chives for garnish
1 Coat a large wide pot with olive oil and add the pancetta. Bring to medium heat and cook the pancetta until it starts to crisp, 4 to 5 minutes. Toss in the onion and season with salt and red pepper; cook until the onion is soft and aromatic, 8 to 10 minutes. Add the garlic and cook for 2 to 3 minutes more. Add the tomatoes and 1 cup water, season with salt, and bring to a boil (BTB); then reduce to a simmer (RTS) and cook for 15 minutes.
2 Add the cannellini beans and chickpeas to the pot and cook for 20 minutes more.
3 Bring a large pot of well-salted water to a boil. Cook the pasta two-thirds of the way—it should still be fairly hard in the middle. Drain the pasta, reserving 1 cup of the cooking water. Add the pasta and the reserved cooking water to the pot with the tomatoes and beans. Continue cooking until the pasta is done, another 3 to 4 minutes. Taste and adjust the seasoning if needed.
4 Serve sprinkled with Parm and chives and drizzled with big fat finishing oil.
Fagio-licious!
Bucatini All’Amatriciana
SERVES: 4 TO 6 • TIME: ABOUT 1½ HOURS
When I’m in the mood for tomato sauce, Amatriciana is my go-to. It’s all about onions, spicy tomatoes, and pork products. Guanciale—cured pork jowl—is the key here. It has a sweeter, more interesting flavor than bacon. In a pinch, pancetta can be substituted, and in a double pinch bacon will suffice (though it does add a smokier flavor, so be warned). What else can I say? This sauce makes me want to dive into the bowl head first with my mouth wide open!
MISE EN PLACE
Extra virgin olive oil
8 ounces guanciale, cut into ¼-inch strips
4 onions, cut into ½-inch dice
½ to 1 teaspoon crushed red pepper
Kosher salt
2 28-ounce cans San Marzano tomatoes, passed through a food mill
1 pound bucatini or perciatelli
½ cup freshly grated Parmigiano, plus extra for garnish
Big fat finishing oil
1 Coat a large saucepan with olive oil; add the guanciale and cook over low heat until it’s brown and crispy and has rendered a lot of fat, 6 to 8 minutes. Remove