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
Prepare the Ingredients
Slice the guanciale into small strips and finely chop the onion.
- 2
Cook the Guanciale
In a large skillet, heat the olive oil over medium heat. Add the guanciale and cook until it becomes crisp and golden, about 5-7 minutes.
- 3
- 4
Add the Tomatoes
Add the canned whole tomatoes to the skillet. Crush the tomatoes with a spoon and season with salt and black pepper. Let the sauce simmer for about 15-20 minutes.
- 5
Cook the Bucatini
Meanwhile, cook the bucatini in a large pot of salted boiling water according to the package instructions until al dente. Reserve some pasta water before draining.
- 6
Combine Pasta and Sauce
Add the drained bucatini to the skillet with the sauce. Toss everything together, adding a bit of reserved pasta water if needed to help combine.
- 7
Serve
Serve hot, topped with freshly grated Pecorino Romano cheese and additional black pepper.
