Bucatini Amatriciana Recipe
Long hollow pasta with onions, bacon and pomodoro sauce finished with sharp pecorino romano cheese
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Ingredients
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Pasta
Sauce
Finishing
Method
Cooking the Pasta
- 1
Boil the Bucatini
In a large pot, bring salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
- 2
Reserve Pasta Water
Before draining the pasta, reserve about 1 cup of pasta water. Drain the pasta and set aside.
Preparing the Sauce
- 3
Cook the Pancetta
In a large skillet over medium heat, add the pancetta or guanciale. Cook until crispy, about 5-7 minutes.
- 4
- 5
Add Tomatoes and Seasoning
Pour in the crushed tomatoes and add the red pepper flakes, salt, and black pepper. Simmer the sauce for about 10 minutes, stirring occasionally.
Combining Pasta and Sauce
- 6
Combine Pasta with Sauce
Add the cooked bucatini to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 7
Serve
Serve the pasta hot, topped with generous amounts of grated Pecorino Romano cheese.