Amatriciana Recipe
bucatini, guanciale, san marzano tomato sauce, parmigiano reggiano
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Guanciale
Cut the guanciale into small strips or cubes. In a large skillet, heat the olive oil over medium heat and add the guanciale. Cook until it becomes crispy and golden, about 5-7 minutes.
- 2
Add the Tomatoes
Once the guanciale is crispy, add the canned San Marzano tomatoes to the skillet. Crush the tomatoes with a wooden spoon and let the sauce simmer for about 10-15 minutes, until it thickens. Stir in the red pepper flakes and season with salt to taste.
- 3
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. Reserve about 1 cup of pasta water, then drain the pasta.
- 4
Combine Pasta and Sauce
Add the drained bucatini directly to the skillet with the sauce. Toss to combine, adding reserved pasta water a little at a time to loosen the sauce as needed.
- 5
Serve
Plate the pasta and generously sprinkle with grated Parmigiano Reggiano. Serve immediately.