As aired on March 2, 2012
Recipe courtesy of Greg Neville
Website: luganorestaurant.com
1 lb. pasta (bucatini is classic but may substitute penne or spaghetti)
2 oz. extra virgin olive oil
4 oz. guanciale (or pancetta/bacon)
2 ea. onions, sliced and slowly cooked (caramelized)
1 tsp. oregano
¼ tsp. red chili flakes (optional)
8 oz. tomato sauce
Salt and pepper to taste
Toss with Pecorino Romano
Procedure:
Place pasta in boiling
water. Cook until firm. Drain and reserve (leave some cooking water with
pasta).
In large sauté pan add
olive oil, sliced onions and pancetta. Cook together until onions are lightly
brown and pancetta is rendered and slightly crispy. Add oregano, chili flakes
& sliced garlic. Stir and continue to cook until garlic is lightly brown.
Add tomato
sauce. Simmer for about 5 minutes. Immediately add cooked pasta &
approximately 2 Tbl. of the pasta water. Toss all ingredients together.
REMOVE FROM
HEAT. Add
pecorino and taste for salt & cracked pepper. The sauce should be barely
coating the pasta. Place in large family style bowl.
Garnish with shaved
Pecorino pieces.
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