Bucatini All'amatriciana Recipe
guanciale, calabrian chili tomato sauce, pecorino romano, parsley
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pasta
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 cooking water, then drain the pasta.
- 2
Cook the Guanciale
In a large skillet over medium heat, add the guanciale. Cook until it is crispy and golden, about 5-7 minutes. Remove excess fat if necessary, leaving about 2 tablespoons in the skillet.
- 3
Make the Sauce
Add the Calabrian chili (or red pepper flakes) to the skillet with guanciale. Cook for 1-2 minutes until fragrant. Add the canned tomatoes and crush them with a spoon. Simmer for 10 minutes, allowing the sauce to thicken.
- 4
Combine Pasta and Sauce
Add the drained bucatini to the skillet and toss to coat the pasta with the sauce. If the sauce is too thick, add reserved pasta cooking water a little at a time until you reach the desired consistency.
- 5
Serve
Remove from heat and stir in the grated Pecorino Romano. Season with salt and black pepper to taste. Garnish with chopped parsley and additional Pecorino Romano, if desired. Serve immediately.
