You can check out the recipe on that link, and I followed it pretty closely too. I used pancetta instead of guanciale (a substitution suggested on the website), and I omitted the shredded carrot in the sauce. Other than that, it was the genuine article. It came out as a real thick and hearty dish with just about every flavor represented in every bite. You could really taste the red onion, thyme, parsley, pancetta and garlic along with the tomato. It was delicious, if not as light a dish as my usual favorite pasta creation. Good for a cold winter evening.
|Mario Batali's Version|
PS - Hat tip to Alex Belth over at the Bronx Banter Blog for the heads up. I don't know if I've mentioned his blog before, but it's a favorite of mine. Sure, he writes about his beloved NY Yankees a great deal. But in between the baseball posts are some great stuff about food, movies, music and life in NYC. In other words, it's my kinda jernt.