Bucatini Pasta All’ Amatriciana Caruso Recipe
Make Bucatini Pasta All’ Amatriciana Caruso Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta & Sauce
Method
Cooking Instructions
- 1
Prepare the Pasta
Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of the pasta water, then drain the pasta.
- 2
Cook the Guanciale
While the pasta is cooking, heat the extra virgin olive oil in a large skillet over medium heat. Add the guanciale (or pancetta) and cook until it is crispy and golden brown, about 5-7 minutes. Make sure to stir occasionally to ensure even cooking.
- 3
Add the Tomatoes
Once the guanciale is crispy, add the canned San Marzano tomatoes to the skillet. Crush the tomatoes with a spoon and bring the mixture to a simmer. Add the red pepper flakes and season with salt to taste. Allow the sauce to simmer for about 10 minutes.
- 4
Combine Pasta and Sauce
Add the drained bucatini pasta to the skillet with the sauce. Toss to combine, adding reserved pasta water a little at a time until the sauce reaches your desired consistency. Stir in the grated Pecorino Romano cheese, mixing thoroughly.
- 5
Serve
Plate the pasta and garnish with fresh basil leaves and additional Pecorino Romano cheese if desired. Serve immediately and enjoy your Bucatini Pasta all’ Amatriciana Caruso!