in our YouTube Sumati Alitalia cuesta
freshman cooking corn with a phenomenal
job sorry guys I'm Alex welcome to this
very Italian episode of the French guy
cooking today we are making bucatini and
a metal channa
I am sure you will love this delicious
pasta mom just got back from Italy and
she brought me back the most amazing
cured meat you could ever find one
Charlie just don't worry because I'll
give you an alternative for that and she
also brought me back some pecorino
cheese yes she's a great mom indeed
enough talking let's do it
first off let's prepare the ingredients
for the sauce finely chopped cavity open
a tin of tomatoes and cut them roughly
with scissors great a handful of
pecorino cheese if you don't have pickle
Reno cheese you can use Parmesan cheese
now the guanciale cut it into big chunks
you want a nice handful at the end now
cardona
nonstick oh no she'll go on Channel
eight guanciale is a cured meat made
from the pork cheek it's also called pop
joel in the US it has a very unique
taste but don't worry if you don't have
it you can use regular ole bacon instead
just don't tell any Italian people about
it all right drop the guanciale and the
chilies in a pan over medium heat and
let it cook about five to ten minutes
you want to reach golden yellow color
with some transparency pull the excess
of oil in a bowl but leave some in the
pan you can use this oil to make
gorgeous omelets
I knew it looks a bit crunchy but trust
me it is not in the sauce at the end
it's all about melty and sticky goodness
grab the tomatoes in along with the
juices this immediately stops the frame
no need to add salt because the cured
meat is already salty no need to add
pepper because the guanciale is already
rubbed with tons of spices let it simmer
for about 10 minutes while we move on to
the pasta in a big pot of water boil the
book at uni one minute less than what's
mentioned on the package drain them
roughly and drop them in the pan add a
handful of grated pecorino cheese
combine everything for about a minute
plate this pastas in bowls and serve
immediately with a sprinkle of pecorino
and some chilies
with just a few ingredients this dish
has so many layers of flavor I'm telling
you this is so easy to make but it's
seriously addictive that's why I want to
keep my twist on it as simple as
possible la brusque a pal amatriciana
start with a grill slice of rustic bread
rub it with garlic a few bits of
tomatoes and chilies and now place very
thin slices of guanciale on top pop it a
few minutes under the broiler add
shavings of pecorino cheese and you have
the most insane the most delicious
blue skepta alamak region so guys that's
it this is why I love Italian cooking
simplicity truth no fancy laborat
preparation just beautiful ingredients
handled with care picked at their best
and wisely combined I really hope you
will enjoy this Italian dish but really
I already know it like comment share
subscribe or whatever as long as you
stay hungry and foolish in the kitchen
but I
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