Bucatini all’Amatriciana
Bucatini all'Amatriciana is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.
Ingredients
- 2 tbsp. extra-virgin olive oil
- 4-ounces thinly sliced guanciale, pancetta, or chopped unsmoked bacon
- ½ tsp. crushed red pepper flakes
- ½ tsp. freshly ground black pepper
- ¾ cup onion, minced
- 2 cloves garlic, minced
- 1 28-ounce can peeled and crushed tomatoes with juices
- Kosher salt, to taste
- 12-ounces dried bucatini or spaghetti noodles
- ¼ cup pecorino, finely grated
Instructions
- Heat oil in a Dutch oven or large heavy skillet, over medium heat.
- Add guanciale and sauté until crisp and golden, about 4 minutes.
- Add pepper flakes and black pepper; stir for 10 seconds.
- Add onion and garlic; cook, stirring often, until soft, about 8 minutes.
- Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15 – 20 minutes.
- Meanwhile, bring a large pot of water to a boil; season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente; drain, reserving 1 cup of pasta cooking water.
- Add drained pasta to sauce in skillet and toss vigorously with tongs to coat.
- 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.
- Stir in cheese and transfer pasta to warmed bowls.
