Mario Batali Teaches Us How To Cook Three Types Of Spaghetti Dishes

Megan Willett-Wei

2013-01-04T21:04:00Z

Today is National Spaghetti Day.

In honor of the holiday, we dug up some footage of Mario Batali teaching Jake Gyllenhaal to cook spaghetti on his ABC show, The Chew.

In this segment, Batali and Gyllenhaal make three easy pasta dishes: Spaghetti all'Amatriciana, Spaghetti Cacio e Pepe, and Spaghetti all'Arrabiata. We broke down how Batali and Gyllenhaal made these dishes, and we included helpful photos and recipes.

Now go make some pasta to celebrate!

Mario and Jake made three pasta dishes: Spaghetti all'Amatriciana, Spaghetti Cacio e Pepe, and Spaghetti all'Arrabiata.

First up, the Spaghetti all'Amatriciana.

Cook guanciale in a large pot over medium-high heat until light brown and softened.

Guanciale is basically the same thing as pancetta or bacon, but is made with the cheeks or jowls of the pig.

Add the red onion slices and cook until onion has softened.

Stir in the red pepper flakes to taste. Jake put in a lot, but you should probably aim for a teaspoon.

Add 1/4 cup of tomato paste or "enough toothpaste for 7 people," as Mario put it.

Stir in the tomato sauce and add the pasta with 1/4 cup of pasta water, as Mario is doing here.

Stir in the cheeses and parsley, and serve immediately.

Full Recipe and Ingredients:

Directions:

Step 1: Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.
Step 2: Combine the oil, guanciale, and onion in another large pot and cook over medium-high heat, stirring frequently, until the guanciale is lightly browned and the onion is softened, about 7 minutes. Stir in the tomato paste and red pepper flakes and cook (while stirring) until fragrant, about 1 minute. Stir in the tomato sauce and remove from the heat.
Step 3: Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about ½ cup of the pasta water.
Step 4: Add the pasta and ¼ cup of the reserved pasta water to the guanciale and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Stir in the cheeses and parsley and serve immediately, with additional grated Parmigiano on the side.

Ingredients:

Kosher salt
1/4 cup extra virgin olive oil
4 ounces sliced guanciale or pancetta or good American bacon (cut into 1/2-inch wide strips)
1 Medium red onion (halved lengthwise with the ends trimmed and cut lengthwise into 1/4-inch wide slices)
1/4 cup tomato paste
1 1/2-2 teaspoon hot red pepper flakes
3/4 cup Pomi strained tomatoes (simmered until reduced by half)
1 pound spaghettini
1/2 cup freshly grated Parmigiano-Reggiano plus extra for serving
1/2 cup grated Pecorino Romano
1/3 cup coarsely chopped fresh Italian parsley

Source: ABC's The Chew

Next, the Spaghetti all'Arrabiata.

Combine jalapenos and olive oil in a large pan and stir over low heat until fragrant.

Stir in the tomato sauce and remove from heat.

Add the pasta and 3/4 cup of pasta water to the tomato sauce over medium heat and season with salt and olive oil.

Serve immediately with grated Parmigiano on the side.

Full Recipe and Ingredients:

Directions:

Step 1: Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.
Step 2: Combine the olive oil and the jalapenos in a large pot and stir over low heat just until fragrant. Stir in the tomato sauce and remove from the heat.
Step 3: Drop the pasta into the boiling water and cook until just al dente. Drain the pasta, reserving ¾ cup of the pasta water.
Step 4: Add the pasta and the reserved pasta water to the tomato sauce and stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, then add the oil, tossing well. Serve immediately, with grated Parmigiano on the side.

Ingredients:

Kosher salt
1/4 cup tomato paste
Freshly cut jalapeno to taste (or 1 tablespoon hot red pepper flakes)
1 1/2 cups Pomi strained tomatoes (simmered until reduced by half)
1 pound spaghettini
1/4 cup extra virgin olive oil
Maldon or other flaky sea salt
Freshly grated Parmigiano-Reggiano for serving

Source: ABC's The Chew

And finally (Jake's favorite) the Spaghetti Cacio e Pepe.

Melt equal parts extra virgin olive oil and butter in a pan (about six tablespoons each).

Grate a 1/4 cup Pecorino Romano into a separate bowl.

Add 1/4 cup coarsely ground black pepper.

Grate in another 1/4 cup of fresh Parmigiano-Reggiano.

Add the olive oil and melted butter to the serving bowl.

Pour in the spaghetti (bonus if Jake Gyllenhaal helps).

Splash it with a 1/4 cup of pasta water so it looks a little soupy, and mix with salad tongs.

Add some more Parmigiano-Reggiano to soak up the excess pasta water.

And add more pepper to taste.

Mix it all up and enjoy!

Full Recipe and Ingredients:

Directions:

Step 1: Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.
Step 2: Add the oil and butter over medium heat and stir occasionally until the butter has melted. Remove from the heat.
Step 3: Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about ½ cup of the pasta water.
Step 4: Add 1/4 cup of the reserved pasta water to the oil and butter mixture, then add the pasta and stir and toss over medium heat until the pasta is well coated. Stir in the cheeses and pepper, add a splash or two more of the reserved pasta water if necessary to loosen the sauce) and serve immediately, with additional grated Parmigiano on the table.

Ingredients:

1/4 cup coarsely ground black pepper
6 tablespoons extra virgin olive oil
6 tablespoons unsalted butter
1 pound spaghettini
1/4 cup freshly grated Parmigiano-Reggiano plus extra for serving
1/4 cup grated Pecorino Romano
kosher salt

Source: ABC's The Chew

Is pasta not your thing?

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Pasta Food

Mario Batali Teaches Us How To Cook Three Types Of Spaghetti Dishes

Mario and Jake made three pasta dishes: Spaghetti all'Amatriciana, Spaghetti Cacio e Pepe, and Spaghetti all'Arrabiata.

First up, the Spaghetti all'Amatriciana.

Cook guanciale in a large pot over medium-high heat until light brown and softened.

Guanciale is basically the same thing as pancetta or bacon, but is made with the cheeks or jowls of the pig.

Add the red onion slices and cook until onion has softened.

Stir in the red pepper flakes to taste. Jake put in a lot, but you should probably aim for a teaspoon.

Add 1/4 cup of tomato paste or "enough toothpaste for 7 people," as Mario put it.

Stir in the tomato sauce and add the pasta with 1/4 cup of pasta water, as Mario is doing here.

Stir in the cheeses and parsley, and serve immediately.

Full Recipe and Ingredients:

Next, the Spaghetti all'Arrabiata.

Combine jalapenos and olive oil in a large pan and stir over low heat until fragrant.

Stir in the tomato sauce and remove from heat.

Add the pasta and 3/4 cup of pasta water to the tomato sauce over medium heat and season with salt and olive oil.

Serve immediately with grated Parmigiano on the side.

Full Recipe and Ingredients:

And finally (Jake's favorite) the Spaghetti Cacio e Pepe.

Melt equal parts extra virgin olive oil and butter in a pan (about six tablespoons each).

Grate a 1/4 cup Pecorino Romano into a separate bowl.

Add 1/4 cup coarsely ground black pepper.

Grate in another 1/4 cup of fresh Parmigiano-Reggiano.

Add the olive oil and melted butter to the serving bowl.

Pour in the spaghetti (bonus if Jake Gyllenhaal helps).

Splash it with a 1/4 cup of pasta water so it looks a little soupy, and mix with salad tongs.

Add some more Parmigiano-Reggiano to soak up the excess pasta water.

And add more pepper to taste.

Mix it all up and enjoy!

Full Recipe and Ingredients:

Is pasta not your thing?

10 American Pizza Joints Worth A Road Trip >

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