Bucatini All’amatriciana Recipe
Pancetta, onions, tomatoes, red wine and Romano cheese
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Ingredients
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Pasta
Sauce
Method
Preparation
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente, usually around 9-11 minutes. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
Making the Sauce
- 2
Sauté Pancetta
In a large skillet over medium heat, add 2 tablespoons of olive oil and the pancetta. Cook until the pancetta is crispy, about 5-7 minutes. Remove the pancetta and set aside, leaving the rendered fat in the skillet.
- 3
- 4
Add Wine and Tomatoes
Pour in the red wine and let it simmer for 2-3 minutes. Then add the canned tomatoes (crushing them with your hands or a spoon) and stir to combine.
- 5
Simmer the Sauce
Reduce the heat and let the sauce simmer for about 10-15 minutes until it thickens. Stir occasionally, and season with salt and black pepper to taste.
- 6
Combine Pasta and Sauce
Add the cooked bucatini to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to reach desired consistency. Stir in the crispy pancetta.
Serving
- 7
Plate the Dish
Serve the bucatini all’Amatriciana hot, garnished with freshly grated Romano cheese on top.