Bucatini Alla Matriciana Recipe
Bucatini Pasta (Mancini) with Guanciale (cured pork cheeks), a touch of hot Pepper, basil and tomato sauce and pecorino cheese
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Ingredients
Start by slicing the guanciale into small strips. Crush the canned tomatoes if using whole ones. Set aside.
- 2
Cook the Guanciale
In a large skillet, heat the olive oil over medium heat. Add the guanciale and cook until crispy, about 5-7 minutes.
- 3
Add Tomatoes and Spices
Add the crushed tomatoes and hot pepper flakes to the skillet. Stir well and let simmer for about 10 minutes, allowing the sauce to thicken.
- 4
Cook the Bucatini
Meanwhile, bring a large pot of salted water to a boil. Add the bucatini and cook according to package instructions until al dente, usually about 8-10 minutes.
- 5
Combine Pasta and Sauce
Once the pasta is cooked, reserve about 1 cup of pasta water, then drain the pasta. Add the bucatini to the skillet with the sauce, tossing to combine. If the sauce is too thick, add a bit of the reserved pasta water.
- 6
Serve the Dish
Serve the bucatini in bowls, garnished with fresh basil leaves, grated pecorino cheese, and a sprinkle of black pepper.
