Bucatini All'amatriciana Recipe
This Italian classic, long hollow noodle with San Marzano sauce and guanciale.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the bucatini and cook according to package instructions until al dente.
- 2
Prepare the Guanciale
In a large skillet, heat the olive oil over medium heat. Add the guanciale and cook until it becomes crispy, about 5-7 minutes.
- 3
Make the Sauce
Add the San Marzano tomatoes to the skillet with guanciale, breaking them up with a spoon. Stir in the red pepper flakes and season with salt and pepper. Simmer for about 10 minutes.
- 4
Combine Pasta and Sauce
Once the pasta is cooked, reserve about 1 cup of pasta water and drain the rest. Add the bucatini to the skillet with the sauce and guanciale. Toss to combine, adding reserved pasta water as needed to achieve desired consistency.
- 5
Serve
Remove from heat and stir in grated Pecorino Romano cheese. Serve immediately, garnished with additional cheese and freshly cracked black pepper.
