Pasta all’Amatriciana

• 500 g Pasta
• 125 g Guanciale
• 50 ml dry white wine
• 800 g tinned whole tomatoes
• (1/4 tsp crushed red pepper flakes)
• 100 g Pecorino Romano finely ground

Boil water for pasta. Cut guanciale into 1/4” slices and cut slices into 1/2-1” pieces. Cook guanciale in large pan (big enough to fit all the pasta and the sauce) for ~10’ to render. Remove guanciale to bowl. Reserve 1/4 cup fat, discarding the remaining. Deglaze pan with wine and leave to simmer. In the mean time, squish tomatoes by hand, and add tomatoes, guanciale and reserved fat (and crushed red pepper, if desired) to pan. Leave to simmer while the pasta cooks adding 1/4 cup of starchy pasta water if the sauce becomes to dry. Cook pasta 1-2 short of the cooking time. Remove pasta to sauce pan using a slotted spoon and mix with sauce, and cook for 2 minutes adding starchy pasta water if it sauce becomes too dry. Remove from heat and stir in 80g pecorino romano. The remaining cheese and black pepper can be added to taste. 

Source.

Mushroom Risotto

Makes: 4 servings

Cost per Serving (Heidelberg): coming soon

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 225 grams (8 oz) mushrooms, sliced
• 350 grams (12 oz) rice
• 150 ml (½ cup) dry white wine
• about 4 cups chicken stock
• 25 grams (1¾ tablespoons) butter
• salt
• pepper
• grated parmesan

 Heat the oil in a large pan.  Add onion and garlic and fry until softened.  Add mushrooms and fry ~3 more minutes.

Add rice and make sure it's coated in oil.  Add wine.  Simmer and stir until the wine has been absorbed.  Add chicken stock by the ladle.  Let each ladle-full be absorbed by the rice before adding more.  Continue adding stock and stirring until the rice is done.

Add butter and salt and pepper to taste.  Serve with parmesan.