Bucatini all'Amatriciana

What you'll need

  • 2 tablespoons extra-virgin olive oil
  • 4 ounces thinly sliced guanciale, pancetta, or chopped unsmoked bacon
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup minced onion
  • 2 cloves garlic
  • 1 28-oz can peeled tomatoes, with juices, crushed by hand
  • 12 oz bucatini or spaghetti
  • 1/4 cup finely grated pecorino romano

A Roman classic

Serves: 4

  1. Mise en place: Cut up your guanciale/pancetta, combine the red and black pepper in one small dish, the onion and garlic in another dish, and the tomatoes in another.
  2. Heat oil in a large heavy skillet over medium heat. Add the meat and sauté until crispy and golden, about 4 minutes. Add pepper mixture and stir for just 10 seconds. Then the onion and garlic until soft, about 8 minutes. Finally, the tomatoes. Reduce to low and cook, stirring occasionally, until the sauce thickens. Should take 15-20 minutes.
  3. Bring a large pot of water to boil. Salt it. Drop the pasta. Cook until two minutes before al dente. Drain, reserving some cooking water.
  4. Add the drained pasta to the sauce in the skillet and toss vigorously with tongs. Add 1/2 cup of the cooking water and cook until everything is coated and the pasta is al dente.
  5. Stir in most of the cheese, transfer to bowls, and sprinkle a little more cheese, for looks.

Submitted by: Joel

Thanks to: Bon Appetit