Bucatini All’amtriciana Recipe

Directions

1. 1

   Prepare the Ingredients

   Begin by gathering all the ingredients. Dice the guanciale into small pieces, chop the red onion finely, and grate the Pecorino Romano cheese. Set aside the canned San Marzano tomatoes.

2. 2

   Cook the Guanciale

   In a large skillet, heat the extra virgin olive oil over medium heat. Add the diced guanciale and cook until it becomes crispy and golden brown, about 5-7 minutes. Stir occasionally to ensure even cooking.

3. 3

   Sauté the Onion

   Once the guanciale is crispy, add the chopped red onion to the skillet. Sauté for about 3-4 minutes until the onion becomes translucent and soft.

4. 4

   Add the Tomatoes

   Pour the canned San Marzano tomatoes into the skillet, breaking them up with a spoon. Season with salt and black pepper to taste. Allow the sauce to simmer for about 10-15 minutes, stirring occasionally.

5. 5

   Cook the Bucatini

   While the sauce is simmering, bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta.

6. 6

   Combine Pasta and Sauce

   Add the cooked bucatini to the skillet with the sauce. Toss well to combine, adding reserved pasta cooking water as needed to achieve the desired sauce consistency.

7. 7

   Serve

   Plate the bucatini all’Amatriciana, then generously sprinkle with grated Pecorino Romano cheese and additional black pepper. Serve immediately.