This is a modern classic.
Pizzaiolo Luigi on YT brought it back to my kitchen. I saw the video yesterday and knew I had to prepare it.
The ingredients were already at home. I had it once in a restaurant, it was good, but not great
I used Penne Rigate, they were pressed through the bronze metal discs. They have a rough surface and all kinds of sauces stick to them very good. And this is a saucy dish.
It is not a vegetarian dish because the sauce gets its richness from Guanciale on one side and heavy cream on the other.
Recipe for 1:
100 g Penne Rigate
Salt
30 g Guanciale
1 small yellow onion
60 ml Vodka
125 ml crushed tomatoes - no passata
50 ml heavy cream
30 g Pecorino
Black pepper
The pasta needs 12 min cooking time. I have an Induction hob, I started the pasta after pork and onions had their time in the pan.
The Vodka goes in and should cook off. If you have a free standing hob and nothing above it, feel free to take a fire to it.
Then the crushed and blended tomatoes are going in. Now the sauce needs 6 min, then the heavy cream is next and more cooking time to reduce the liquid. Add pepper and a little salt to the sauce.
During this time I grated the Pecorino. Then the pasta went in directly from the pot. Starchy water is good for any sauce. Let the pasta finish in the sauce for 1 min. Add a bit of cheese, serve and top with more cheese.
No comments:
Post a Comment