Mario Batali's Spaghetti alla Amatricana

If there is one thing that I have learned in the kitchen - it's that many - in fact most recipes are simply guidelines.  They are general steps with lots of room for interpretation and improvisation.  This is the fun about cooking (and consequently why baking blows).  Most of the time I use recipes for inspiration; A good idea or flavor medley that I use as a base to tweak with my own Chef Natty flair.  There is one exception to this rule and that is - Chef Mario Batali.  I consider Batali to be one of the best- if not THE best in Italian cooking.  Every single recipe of his is nothing short of perfection and he's one chef who's recipes I do not mess with.  He is the exception to the improvisation rule.  When Batali tells you to add 4 garlic cloves do not add 6.  When he tells you to use panchetta don't skip it for a more veggie friendly option, do not substitute - do not add - just be happy he is giving you his secrets.  If any of you know him, please let him know that I am his biggest fan and would be forever grateful if he were to move into my den and cook for me for the rest of my life.  That - or just make one really fantastic meal for hubs and I that I can look back fondly on forever.  Please and thank you.  This recipe, of course, is a Batali original.  There is something totally addicting about it - you really just have to try it out to see for yourself.  The spice from the chili's with the salty panchetta, the sweet tomato sauce and fresh, aromatic parsley, textured with the onions and sprinkled with Pecorino -YUM!

Ingredients (serves 4)
 

3/4 pound guanciale, or pancetta, thinly sliced
3 large garlic cloves
1 red onion, halved and sliced ½-inch thick
1 ½ teaspoons hot red pepper flakes
Kosher salt and freshly ground black pepper, to taste
1 ½ cups basic tomato sauce - refer to recipe below
1 pound spaghetti
1 bunch of flat-leaf parsley, leaves only
Pecorino Romano, for grating 

1. Make your tomato sauce following the directions below.

2. Place the guanciale slices in a 12- to 14-inch sauté pan in a single layer and cook over medium-low heat until most of the fat has been rendered from the meat, turning occasionally. Remove the meat to a plate lined with paper towels. Coat the garlic, onion and red pepper flakes in the fat from the meat over medium heat. Return the guanciale to the pan with the vegetables, and cook over medium-high heat for 5 minutes, or until the onions, garlic and guanciale are light golden brown. Season with salt and pepper, add the tomato sauce, reduce the heat, and simmer for 10 minutes. 

3. Cook the spaghetti in salted boiling water according to the package directions, until al dente. Drain the pasta and add it to the simmering sauce. Add the parsley leaves, increase the heat to high and toss to coat. Divide the pasta among four warmed pasta bowls. Top with freshly grated Pecorino cheese and serve immediately.


Basic Tomato Sauce

Makes 4 cups

1/4 cup extra-virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt, to taste


In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Serve, Thank Batali & Enjoy

xo Chef Natty