If you’re a fan of the show The Bear like me, you’ve maybe been looking for this recipe. I’ve been working on it for six months and feel I have it somewhat perfected. It takes a little longer than you might think, but time is what make this recipe. In this version I added a little rendered guanciale to it (which isn’t in the recipe on the show, but hey guanciale makes everything better!)
Ingredients
– 500g spaghetti
– 1.5 cup olive oil
– 10 cloves garlic
– 1 tbsp chili flakes
– 100g basil, or a huge bunch
– 1 white onion, cut in half
– 1.5L San Marzano tomatoes, crushed
– 100g butter
– 85g Diamond Crystal Kosher salt
– 80g Parmesan reggiano
Method
For the Oil:
– Put the olive oil in a medium saucepan over medium heat.
– With the flat side of a knife, crush the garlic and place into the hot oil with the chili flakes.
– Add all of the basil, make sure it’s submerged in the oil.
– Simmer for 20 minutes.
– Make sure the oil isn’t too hot, you just want to see little bubbles.
– Strain through a sieve, into a stainless steel mixing bowl and set aside.
For the Sauce:
– In a large pan over medium heat add the butter and the onions, cut side down. Sear until the onion has some nice brownish colour on the bottom (means you gotta check it).
– As soon as it’s brown, add the tomatoes, and gently stir.
– Add kosher salt to taste.
– Cover and simmer on low for 20-30 minutes. Remove the cover for the last 10 minutes.
Now, Put it All Together:
– Bring your salty pasta water to a boil.
– Throw in your pasta and boil until just before al dente.
– Remove the onions from the sauce and immediately add your pasta to the sauce. I mean, using tongs, pull the pasta from the water and drop it directly into the sauce.
– Bring the sauce up to medium-high heat and stir and toss the pasta. This will finish cooking it to a proper al dente.
– Add about half of the oil to the pasta and sauce and toss one more time. Freeze the rest.
Serve, with a little basil, crispy guanciale, and parm on top!
by jeremypotvin