Bucatini all' Amatriciana

[upbeat music]

I'm Chef Dominic Piperno from Hearthside Restaurant

in Collingswood, New Jersey.

And I'm here with Bon Appetit and All-Clad

and we are doing our version of bucatini all'amatriciana.

Our version we use a chili stock instead of

using a traditional red chili flake,

so you're gonna take a little bit of jalepenos,

some red finger chilis,

a little bit of finely cut shallots,

we're gonna add in just a little bit of tomato paste

and go ahead and roast that out.

Then gonna take a little bit of white wine,

we're gonna go ahead and add a little bit of water.

Then we're gonna let that simmer for about an hour.

I like to render pancetta in a cold pan.

It helps it get a little bit extra crispy,

keeps all the fat in there.

A little bit of extra virgin olive oil

to start it up.

It's time to go in with the bucatini.

If it's fresh bucatini, you can wait til about this moment.

If you're using dried at home, you know follow the

directions on the box, normally about six to eight minutes.

Fresh pasta should cook in about three minutes.

While your pancetta is rendering, we're gonna go ahead

and throw in some finely sliced red onion.

Get that all working together.

When you're cooking bucatini or any kind of dry pasta

you wanna make sure you're always stirring it

so it doesn't stick together.

Next up, we're gonna go in with some fresh heirloom

cherry tomatoes.

Now this is the important part, you kinda wanna let

that all sit together, really sautee up,

get all the flavor from the pancetta,

and the onion, the tomatoes,

get that pancetta rendered out really really nice.

Get the tomatoes blistered up.

The All-Clad frying pan is great because

it does have flat bottom, very, very thick,

helps you render down pancetta really nicely.

Also it conducts heat great,

all the way through the bottom.

Sometimes if you're using like an aluminum pan

it tends to scorch on the sides.

The All-Clad pans, they really really work nicely

with rendering fat.

Now that your pancetta is nice and rendered down,

onions are carmelized,

you can see the tomatoes are starting

to blister up a little bit.

We're gonna go ahead and de-glaze

our house-made chili stock.

Then you want to get that reducing down,

it'll help tighten up around the pasta.

This is a good spot for your sauce.

Hit the flame, go in with a little bit of butter.

And our bucatini is ready.

We're gonna tap it out.

We do wanna save a little bit of that pasta water,

that starchy water helps definitely tighten

up your sauce a little bit.

We're gonna go with some fresh pecorino.

[upbeat music]

Fresh basil, a little chili oil,

some extra virgin olive oil.

And that's Hearthside's bucatini all'amatriciana.

[upbeat music]