Rigatoni with guanciale and onion.
Photo by Jenny
This recipe is from Williams Sonoma Italian Cooking, but adapted by Jenny. My family and I wanted to go to a restaurant called Louis in downtown, Saint Paul, but we never got the chance. They had a guanciale rigatoni on their menu. When I bought the Williams Sonoma Cookbook, I saw a similar recipe in their book and immediately decided to cook this. Well, this is it! So simple and delicious. The guanciale is very thin and shrivels up but adds a salty bite to the dish.
Serves: 4-6 people
- 1 sweet red onion, julienned
- 1/4 cup of white white or vinegar
- 1 tablespoon of extra-olive oil
- 1 teaspoon of sugar
- Salt and pepper
- 1/2 cup of parmesan cheese
- In a small pan on low heat, combine the onion, vinegar, olive oil, sugar and pinch of salt. Stir about 5 minutes until the onion wilts.
- At the same time, in a large, deep frying pan, fry the guanciale or pancetta until quite crisp over medium heat for about 15 minutes. Remove half the guanciale pieces and set aside in a warm place. Add the cooked onion to the guanciale in the pan and keep warm over the lowest setting.
- Bring a pot of water to a boil and cook the pasta. Remember to salt the water before. Drain the pasta after the pasta is cooked to al dente.
- Add the noodles to the guanciale and onion. Remove the pan from the heat and toss the pasta to coat thoroughly. Add the cheese. Toss again.
- When ready to serve, sprinkle the reserved guanciale or pancetta with 4 grinds of pepper for each person.