Bucatini All'amatriciana Recipe
guanciale, san marzano tomato-garlic sauce, pecorino romano
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Chop the guanciale into small pieces and mince the garlic cloves.
- 2
Cook the Guanciale
In a large skillet, heat the olive oil over medium heat. Add the guanciale and sauté until it becomes crispy, about 5-7 minutes.
- 3
- 4
Add Tomatoes
Pour in the canned San Marzano tomatoes, breaking them up with a spoon. Add red pepper flakes, salt, and black pepper. Simmer the sauce for about 15 minutes.
- 5
Cook the Bucatini
While the sauce is simmering, cook the bucatini according to package instructions in salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
- 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 achieve desired sauce consistency.
- 7
Serve
Divide the pasta among plates and garnish with grated Pecorino Romano cheese. Serve immediately.
