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Ingredients
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Pasta and Sauce
Method
Cooking Steps
Cook the Bucatini
In a large pot of salted boiling water, cook the bucatini pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Prepare the Sauce
In a large skillet over medium heat, add the olive oil and pancetta (or guanciale). Cook until the meat is crispy, about 5-7 minutes.
Add Aromatics
Add the minced garlic and crushed red pepper flakes to the skillet. Sauté for about 1-2 minutes until fragrant.
Incorporate Tomatoes
Stir in the crushed San Marzano tomatoes and season with salt and black pepper. Let the sauce simmer for about 10-15 minutes, stirring occasionally.
Combine Pasta and Sauce
Add the drained bucatini to the skillet with the sauce. Toss to combine, adding reserved pasta water a little at a time until the desired consistency is reached.
Serve
Serve the bucatini al 'Amatriciana hot, topped with grated Pecorino Romano cheese.