Bucatini All’ Amatriciana Recipe
Bucatini noodles in a tomato sauce with onion, guanciale and pecorino cheese
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Cook the guanciale
In a large skillet over medium heat, add the olive oil and guanciale. Cook until the guanciale is crispy, about 5-7 minutes.
- 3
- 4
Add the tomatoes
Stir in the crushed tomatoes and season with salt and black pepper. Simmer the sauce for about 10-15 minutes.
- 5
Cook the bucatini
Meanwhile, cook the bucatini in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
- 6
Combine pasta and sauce
Add the drained bucatini to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to reach desired consistency.
- 7
Serve with cheese
Serve the bucatini hot, topped with grated Pecorino Romano cheese and additional black pepper.
