Molto Gusto_ Easy Italian Cooking - Mario Batali [26]
Kosher salt
¼ cup extra virgin olive oil
4 ounces sliced guanciale or pancetta, or good American bacon, cut into ½-inch-wide strips
1 medium red onion, halved lengthwise, ends trimmed, and cut lengthwise into ¼-inch-wide slices
1 tablespoon coarsely ground black pepper
1 pound spaghetti
½ cup freshly grated Parmigiano-Reggiano, plus extra for serving
½ cup grated pecorino romano
1/3 cup coarsely chopped fresh Italian parsley
Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.
Meanwhile, combine the oil, guanciale, and onion in another large pot and cook over medium-high heat, stirring frequently, until the guanciale is lightly browned and the onion is softened, about 7 minutes. Stir in the pepper and remove from the heat.
Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about ½ cup of the pasta water.
Add the pasta and ¼ cup of the reserved pasta water to the guanciale and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Stir in the cheeses and parsley and serve immediately, with additional grated Parmigiano on the side.
Spaghetti con la Sarde
SERVES 6 · PHOTO PASTA
1¼ pounds fresh sardines or 6 ounces good canned sardines from Spain
1 large fennel bulb
Kosher salt
6 tablespoons extra virgin olive oil
1 tablespoon fennel seeds
1 pound spaghetti
1 teaspoon fennel pollen (optional)
2 teaspoons minced or grated orange zest
½ cup coarse fresh bread crumbs, fried in olive oil until golden brown (see Glossary)
If using fresh sardines, scrape off any scales with a blunt knife; cut off the fins. Cut off the head and tail of each fish and slit it open down the stomach. Pull out the backbone and the guts (a messy job but quite easy). Open out the fish, and cut the two fillets apart. Rinse the sardines well under cold water to remove any blood, and pat dry. Coarsely chop the sardines (fresh or canned).
Trim the fennel bulb, and reserve the fronds. Halve and core the fennel bulb and cut into ¼-inch dice. Chop enough of the reserved fronds to make ¼ cup, and reserve for garnish.
Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.
Meanwhile, heat ¼ cup of the oil in another large pot over medium heat. Add the fennel seeds and cook, stirring, until fragrant and lightly toasted, about 1 minute. Add the diced fennel and cook, stirring occasionally, until softened, about 5 minutes. Add the sardines and cook, stirring occasionally, until just opaque throughout, 1 to 2 minutes. Remove from the heat.
Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about ½ cup of the pasta water.
Add the pasta and ¼ cup of the reserved pasta water to the sardines and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Stir in the remaining 2 tablespoons olive oil, then stir in half of the chopped fennel fronds, half the fennel pollen, if using, half the orange zest, and half the bread crumbs.
Transfer the pasta to a serving bowl and scatter the remaining fennel fronds, pollen, zest, and bread crumbs over the top. Serve immediately.
Linguine with Cacio e Pepe
SERVES 6
Kosher salt
¼ cup coarsely ground black pepper
6 tablespoons extra virgin olive oil
6 tablespoons unsalted butter
1 pound dried linguine
¼ cup freshly grated Parmigiano-Reggiano, plus extra for serving
¼ cup grated pecorino romano
Bring 6 quarts water to a boil in a large pot and add 3 tablespoons kosher salt.
Meanwhile, set another large pot over medium heat, add the pepper, and toast, stirring, until fragrant, about 20 seconds. Add the oil and butter and stir occasionally until the butter has melted. Remove from the heat.
Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about ½ cup of the pasta water.
Add ¼ cup of the reserved pasta water to the oil