Bucatini all'Amatriciana
The ingredients are not complicated but there are two key elements in Bucatini all'Amatriciana - guanciale and San Marzano tomatoes, actually three if you count the bucatini pasta.
Ingredients
- 4 ounces guanciale or pancetta cut into 1/4" strips
- 1 28 ounce can whole San Marzano tomatoes hand crush
- 1 small sweet onion fine diced
- 2 cloves garlic minced
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup grated Pecornio Romano cheese plus more for garnish
- fresh basil leaves to garnish
- 1 pound bucatini pasta
- 1 teaspoon salt for pasta water
Instructions
- Bring large pot of salted water to boil.
- In large skillet, saute guanciale until browned and crispy. Remove from pan and reserve. Add diced onion to pan and saute for 3-5 minutes until translucent. Add in garlic and red pepper flakes and cook for 1 minute. Add hand crushed tomatoes and about 2/3 of the crispy guaciale; simmer for 10 mimnutes.
- Meanwhile, cook bucatini until very al dente, about 2-3 minutes less than recommended cooking time. Drain, reserving 1/4 cup of pasta cooking liquid. Add cooked pasta to sauce along with reserved water. Toss to coat bucatini well. Sprinkle with pecorino romano cheese and stir quickly to incorporate.
- Transfer to serving platter. Sprinkle with fresh basil, remaining crispy guanciale and a handful of pecorino romano.