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Bucatini Tipopils

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Inspired by guanciale (an Italian bacon made with pig cheeks or jowls) crafted by one of her sous chefs, Spiaggia’s Grueneberg combined the cured meat with Tipopils (one of the restaurant’s new Italian taps), sun-dried tomatoes and ricotta in this hearty dish. “The beer’s bitterness might be too much for fresh pasta,” she warns, “so use dry pasta. And I really recommend drinking the beer with the dish; the pasta brings out the beer but also calms some of its bitterness.”

Makes: 4

Ingredients:
  • 1 pound bucatini or spaghetti
  • 2 teaspoons extra virgin olive oil
  • 6 ounces guanciale or pancetta, thinly sliced
  • 4 ounces Italian sun-dried cherry tomatoes in olive oil
  • 16 ounces Birrificio Italiano Birra Tipopils
  • 4 ounces pressed sheep’s milk ricotta or ricotta salata, divided
  • 2 teaspoons dried Calabrian oregano
  • kosher salt
  • black pepper

Instructions:

• Bring a large pot of water (about 6 to 8 quarts) to a boil and season generously with kosher salt. Add the bucatini to the boiling water and cook for the amount of time recommended on the pasta box minus 2 minutes.

• Meanwhile, heat the extra virgin olive oil in a large saucepan over medium heat. Add the guanciale to the pan and cook until crispy.

• Drain all but about 2 tablespoons of oil from the pan; return the pan with the guanciale and the remaining fat to the heat. Add the cherry tomatoes to the pan and fry about 1 minute, stirring frequently. Add the beer to the guanciale-tomato mixture.

• Dip a ladle into the pasta water and remove 4 ounces of pasta water; set aside. Strain the pasta in a colander. Add the pasta to the tomato-guanciale sauce and stir to combine, adding some of the reserved pasta water as needed to thin the sauce.

• When the pasta is al dente and the sauce has thickened, add 2 ounces of the grated pressed ricotta and the dried oregano.

• Finish the pasta with ground pepper, and if needed, a splash of pasta water to lighten the sauce; check for seasoning and add salt if necessary. Serve the pasta in a large, shallow bowl; using a vegetable peeler, shave the remaining pressed ricotta over the pasta.

 


 

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