Pasta Amatriciana Recipe
Bucatini pasta in a pancetta tomato sauce
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Ingredients
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Pasta
Sauce
Method
Pasta Preparation
- 1
Cook the Bucatini
In a large pot of salted boiling water, add the bucatini pasta and cook according to package instructions until al dente, usually about 9-11 minutes. Stir occasionally to prevent sticking.
Sauce Preparation
- 2
Prepare the Pancetta
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced pancetta and cook until it becomes crispy and golden, about 5-7 minutes.
- 3
Add Garlic and Tomatoes
Mince the garlic cloves and add them to the skillet with the pancetta. Sauté for about 1 minute until fragrant. Then, add the canned whole tomatoes, breaking them up with a spoon. Stir in the red chili flakes and salt.
- 4
Simmer the Sauce
Let the sauce simmer for about 10 minutes on medium-low heat, allowing the flavors to meld together. Stir occasionally and season with freshly ground black pepper to taste.
Combine
- 5
Combine Pasta and Sauce
Once the pasta is cooked, reserve about 1 cup of pasta cooking water, then drain the pasta. Add the drained bucatini directly to the sauce in the skillet. Toss to combine, adding reserved pasta water as needed to achieve desired sauce consistency.
- 6
Serve
Serve the Pasta Amatriciana immediately, garnished with freshly grated Pecorino Romano cheese on top.
