recipe
An exclusive recipe to accompany the story found at http://TastingTable.com
Spaghetti With a Creamy
Potato and Pancetta Sauce
Printable recipe sponsor:
Recipe adapted from My Calabria
Makes 4 ser vings
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3 tablespoons extra-virgin olive oil
2 ounces pancetta or guanciale, minced
¾ pound Russet potatoes, peeled and cut into ½-inch cubes
Kosher salt
½ pound spaghetti, broken in half lengthwise
⅓ cup finely grated ricotta salata, plus more for garnish
Freshly ground black pepper
1. In a large skillet, heat the olive oil and pancetta over
medium heat, stirring until the pancetta renders its fat,
about 8 minutes. Do not let it become brown or crisp.
Add the potatoes and stir for about a minute to coat
them, then add 2 cups water. Bring to a simmer and cook,
uncovered, until the potatoes are soft enough to mash
with a fork or potato masher, about 10 minutes. Mash the
cooked potatoes to a near-purée and set the skillet aside.
2. In a 4-quart pot, bring 3 quarts water and 2 tablespoons
salt to a rolling boil over high heat. Add the spaghetti and
cook until al dente, about 10 minutes.
3. Just before the pasta is done, return the skillet to medium
heat. With tongs, lift the pasta out of the pot and transfer
it, dripping wet, to the skillet. Reserve a cup of cooking
water. Toss the pasta with the tongs, coating the pasta
evenly with the reserved potato sauce. Add ⅓ cup ricotta
salata and a generous amount of black pepper and toss
again, thinning the sauce as needed with enough of the
pasta water to make a creamy, but not soupy, dish. The
sauce must cling to the pasta, but it should not seem
starchy. Taste for seasoning; if the pancetta is salty, the
dish may not need more salt. Serve at once, topping each
portion with a little additional cheese.
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