Bucatini All’ Amatriciana Recipe
Bucatini/Amatriciana Sauce/Pancetta/Tomatoes/Fresh Oregano/Pecorino Romano
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Ingredients
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Bucatini and Sauce Ingredients
Method
Cooking Instructions
- 1
Cook the Bucatini
Bring a large pot of salted water to a boil. Add the bucatini and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- 2
Prepare the Amatriciana Sauce
In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until crispy, about 5-7 minutes.
- 3
Add Tomatoes
Crush the canned tomatoes by hand and add them to the skillet with the pancetta. Stir to combine and let it simmer for about 10 minutes until the sauce thickens. Add salt and black pepper to taste.
- 4
Combine Pasta and Sauce
Add the drained bucatini to the skillet with the sauce. Toss to coat the pasta, adding reserved pasta water a little at a time until the desired consistency is reached.
- 5
Finish and Serve
Stir in the fresh oregano. Serve the bucatini hot, topped with grated Pecorino Romano cheese.
