Bucatini All'amatriciana Recipe
Guanciale, Tomato, Pecorino Romano
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Dice the guanciale into small pieces. Crush the canned tomatoes with your hands or a fork.
- 2
Cook the Pasta
In a large pot, bring salted water to a boil. Add the bucatini and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- 3
Cook the Guanciale
In a large skillet, heat the olive oil over medium heat. Add the guanciale and cook until it is crispy and golden brown, about 5-7 minutes.
- 4
Add Tomatoes
Add the crushed tomatoes to the skillet with the guanciale. Stir and simmer for about 10 minutes, allowing the sauce to thicken. Season with salt and black pepper to taste.
- 5
Combine Pasta and Sauce
Add the cooked bucatini to the skillet with the sauce. Toss to coat the pasta in the sauce, adding reserved pasta water as needed to achieve desired consistency.
- 6
Serve
Remove from heat and serve immediately, topped with freshly grated Pecorino Romano cheese and additional black pepper.
