Chef Chris Carle is a celebrity chef who has cooked for local celebrities like Jesse James Deker. He teaches us how to make his famous Amatriciana pasta in his studio.To book Chef Carl for your private event, please visit here
https://www.instagram.com/terrazzo426/
Amatriciana
Serves 4-5 people
material
· 4 ounces guanciale, diced
・3 cloves of garlic (chopped)
・1/4 teaspoon black pepper
・1/2 teaspoon chili flakes
· 28 oz can of whole, peeled tomatoes, hand crushed
· 1 package of dried bucatini pasta (approximately 450 grams)
・1/2 cup Pecorino Romano cheese
・Kosher salt to taste
・A handful of basil leaves
Instructions
- Place the cubed guanciale in a cold pot and heat over medium heat. Gently fry the guanciale until crispy, about 5 to 6 minutes.
- Remove the guanciale, leaving the rendered fat in the pan, reduce heat to low and let the pan cool for 1 minute.
- Add black pepper and red pepper flakes.
- Add the minced garlic and cook, stirring constantly to prevent burning, until fragrant, about 2 to 3 minutes.
- Add a can of whole, peeled tomatoes (preferably crushed by hand) and a pinch of good-quality kosher salt.
- Simmer over medium heat until most of the liquid from the tomatoes has reduced and a thick sauce forms, about 10 minutes. Check seasoning and adjust if necessary.
- Halfway through the sauce’s cooking, add the dried pasta to a pot of boiling salted water. Cook according to package directions until 2 minutes until al dente.
- Use tongs to transfer the pasta directly from the boiling water to the sauce. Do not drain the pasta. The starchy water helps emulsify the sauce. Cook the pasta for an additional 2 minutes, stirring and tossing halfway through cooking.
- Once the pasta is al dente, turn off the heat, add the Pecorino Romano and continue stirring with tongs. Once the cheese has melted, serve with the pasta. Top with crunchy guanciale, cheese, and a little basil.
enjoy!
