Bucatini all'Amatriciana

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Dinner, Main Course Italian
By Sarah Tenaglia & Selma Brown Morrow Serves: 2-4
Prep Time: 10 Minutes Cooking Time: 35 Minutes Total Time: 45 Minutes

Guanciale, Italian salt-cured pork cheek, deeply flavors this classic sauce. A little spice from dried chili and black pepper is perfectly balanced with the chunky tomato sauce and pecorino cheese. A little bit of Rome in a bowl.

Ingredients

  • 2 tbsp. extra-virgin olive oil
  • 4 oz. thinly sliced Guanciale or Pancetta (sliced like short matchsticks)
  • 1/2 tsp. Crushed Red Pepper Flakes
  • 1/2 tsp. Freshly Ground Black Pepper
  • 3/4 cup Minced Onion
  • 2 Cloves Garlic, minced
  • 1 28-oz. Can Peeled Tomatoes with Juices, crushed by hand
  • Kosher salt
  • 12 oz. Dried Bucatini or Spaghetti
  • 1/4 cup finely grated Pecorino

Instructions

1

Heat oil in a large heavy skillet over medium heat. Add guanciale and sauté until crisp and golden, about 4 minutes.

2

Add pepper flakes and black pepper; stir for 10 seconds.

3

Add onion and garlic; cook, stirring often, until soft, about 8 minutes.

4

Add tomatoes (with juices).

5

Reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.

6

Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, for about 8 minutes (2 minutes before al dente). Reserve 1 cup of pasta cooking water and drain pasta.

7

Add drained pasta to sauce in skillet and toss vigorously with tongs to coat.

8

Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.)

9

Stir in cheese and transfer pasta to shallow bowls.