La Gricia Sbagliato (Guanciale, Tomato and Chilli Spaghettoni) - Bar Di Stasio
Recipe from Bar Di Stasio
31 Fitzroy Street, St Kilda
Via The Broadsheet Melbourne Cookbook
I've been trying out quite a few recipes lately and that's because I'm trying to build up a list of go-to, fail-safe, top hits recipes. I just want to have a bunch of recipes on hand that are delicious (most important factor), easy and quick to make and that if I opened my pantry, I would find almost all of the ingredients I need for the recipe in there.
This recipe is definitely one of them. I've lost count how many times I've made it and it is a hit every single time.
I've written down the recipe exactly as it appears in the book, however, when I make it, I leave out the guanciale and the chili.
And sometimes I eat it over a couple of days. So I just put half the sauce into the fridge and when I'm ready to have it again, I add in half of the remaining oil and herbs so it's just as fresh and delicious as the first time.
I'd love to know if you do try this one out and what you thought of it. Also if you do have The Broadsheet Melbourne Cookbook and have tried something from it also let me know!
Serves 6
120 ml olive oil
100 g guanciale,
cut into small dice
1 brown onion, diced
2 garlic cloves, crushed
1 bird's eye chilli,
finely chopped
500 ml tomato passata
250 g cherry tomatoes
500 g spaghettoni
1 small bunch of basil,
leaves picked
1 large handful of flat-leaf
parsley, chopped
salt and ground black pepper
freshly grated parmesan,
to serve
- Heat a large frying pan over medium-low heat. Add about half the oil and fry the guanciale until lightly golden and crisp, about 4-5 minutes. Remove from the pan, leaving the fat and oil behind, and set aside.
- Add the onion to the pan and fry for 4-5 minutes until softened and translucent. Add the garlic and chilli and cook for a few seconds until fragrant. Add the passata, cherry tomatoes and guanciale and simmer gently until the sauce thickens, about 5-8 minutes.
- Meanwhile, cook the pasta for 8-10 minutes in plenty of boiling salted water until al dente.
- Drain the pasta and add it to the sauce. Add the basil, parsley and remaining oil and toss to combine. Season and serve with the parmesan on the side.