Bucatini Amatriciana Recipe
bucatini, pomodoro sauce, pancetta, onions, parmigiano, herbs
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Ingredients
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Pasta
Sauce
Garnish
Method
Pasta Preparation
- 1
Cook the Bucatini
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 the pasta cooking water, then drain the pasta.
Sauce Preparation
- 2
Sauté Pancetta and Onions
In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until it starts to crisp, about 5-7 minutes. Add the chopped onion and cook until softened, about 3-4 minutes.
- 3
Add Tomatoes and Seasoning
Stir in the canned tomatoes (crushed or whole) gently breaking them up with a spoon. Add red pepper flakes, and season with salt and black pepper to taste. Allow the sauce to simmer for about 10-15 minutes, stirring occasionally.
Combine and Serve
- 4
Mix Pasta and Sauce
Add the drained bucatini to the sauce, tossing to combine. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.
- 5
Serve with Garnish
Plate the bucatini amatriciana and sprinkle with grated Parmigiano-Reggiano cheese and fresh herbs. Serve immediately.