Bucatini All’amatriciana Recipe

Inspired by Camille's

Time30m

Serves4

Pancetta, onion, San Marzano tomatoes, peperoncino flakes and Pecorino Romano

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Ingredients

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1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water and then drain the pasta.
2
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy and golden, about 5 minutes.
3
Add Onion
Add the chopped onion to the skillet and sauté until translucent, about 3-4 minutes.
4
Add Tomatoes and Seasoning
Stir in the San Marzano tomatoes (crushed), peperoncino flakes, and season with salt and black pepper. Let the sauce simmer for about 10 minutes.
5
Combine Pasta and Sauce
Add the cooked bucatini to the sauce, tossing to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
6
Serve
Serve the pasta hot, topped with freshly grated Pecorino Romano cheese.