)
Special equipment: none
Ingredients (for 2):
200g long pasta (spaghetti, bucatini or fusilli)
120g guanciale or unsalted bacon
5 tbsp (6-year) Aceto Sopraffino
12 drops Tabasco
1 shallot
1 sprig of common thyme
8 tbsp of pure tomato juice (italian Passata)
5 basil leaves
3 tbsp olive oil
2 tbsp grated Parmesan cheese
Salt and oil to taste
Ingredient note: The “Aceto Sopraffino” is the best vinegar choice for this dish. If not available, use the lightest available “Aceto Balsamico Tradizionale”. It must be not too sweet to overpower the Tabasco. Same goes for the “guanciale” (cured pig cheeks), replace it with bacon only if strictly necessary.
How-to:
1. Cube the guanciale (or bacon) and marinate it for at least 30’ in the Sopraffino, 10 drops of Tabasco and the chopped thyme sprig.
2. Slice finely the shallot. Sauté them on medium heat in 2 tbsp of oil until soft or 3’. Add the bacon with the marinate and keep cooking on high heat until the marinate has not sort of caramelized and the bacon fully cooked (about 5’).
3. Add the tomato juice and keep cooking for 5’ more or until bubbling. Remove from the heat. Add two drops of tabasco and stir in the basil.
4. Boil the pasta in salted water for 2’ less than on the package. Finish to cook in the sauce on high heat with 2 tbsp of the pasta cooking water.
5. Serve with the remaining oil and the cheese on top.
Suggested wine: perfect with a light red wine for the tabasco to come out and a lambrusco to couple with the Sopraffino. My suggestion, then, is a Lambrusco possibly Salamino di Santa Croce.
Cheers,
Francesco
