Bucatini all’Amatriciana

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 simple sauce, which is perfectly balanced with spicy chili, sharp Pecorino Romano cheese, sweet-tart tomato sauce, and rich guanciale (cured pork cheek).

Bucatini all'amatriciana

Difficulty

Easy

Serves

6 people

Preparation time

30 minutes

Bucatini all’Amatriciana (Bucatini with Spicy Tomato Sauce, Pecorino Romano, and Guanciale)
Recipe courtesy of Eataly

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

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, and 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, and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water to loosen the sauce, if needed).

5

Add the pasta and ¼ cup of the reserved pasta water to the guanciale, and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water to loosen the sauce, if needed).

Buon appetito!