Bucatini all'Amatriciana: The Classic Recipe from Amatrice

Simple and flavorful, bucatini all'amatriciana is named for the small town of Amatrice, located about an hour northeast of Rome. Bucatini, a long and hollow pasta, perfectly picks up the sauce, balanced with spicy chili, sharp Pecorino Romano cheese, sweet-tart tomato sauce and rich guanciale (cured pork cheek).

Ingredients for 6 people

• 1 pound bucatini
• 4 ounces guanciale (or pancetta), sliced
• ½ cup freshly grated Pecorino Romano, plus more for serving
• ¾ cup strained San Marzano tomatoes, simmered until reduced by half
• ¼ cup tomato paste
• 1 medium red onion, cut lengthwise into ¼-inch slices
• ¼ cup extra virgin olive oil
• 2 teaspoons red pepper flakes
• Salt, to taste

How to make Bucatini all'Amatriciana

1. Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons salt.
2. Meanwhile, combine the olive oil, guanciale and onion in another large pot. 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, stirring, until fragrant, about 1 minute. Stir in the tomato sauce and remove from the heat.
3. Drop the pasta into the boiling water and cook two minutes less than the package instructions, or just before al dente. Drain, reserving about ½ cup of the pasta water.
4. Add the pasta and ¼ cup of the reserved pasta water to the guanciale. Toss over medium heat until the pasta is well coated, adding a splash or two more of the reserved pasta water to loosen the sauce if needed.