Bucatini All'amatriciana Recipe
Pancetta, onions, tomatoes, extra virgin olive oil, parmesan cheese
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Ingredients
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Pasta
Sauce
Method
Cooking the Pasta
- 1
Boil the Water
In a large pot, bring salted water to a boil over high heat.
- 2
Cook the Bucatini
Add the bucatini pasta to the boiling water and cook according to package instructions, usually around 9-11 minutes for al dente. Stir occasionally to prevent sticking.
- 3
Reserve Pasta Water
Before draining the pasta, reserve about 1 cup of the pasta water. Then, drain the pasta and set aside.
Making the Sauce
- 4
Cook the Pancetta
In a large skillet, heat the extra virgin olive oil over medium heat. Add the pancetta and cook until it's crispy, about 5-7 minutes.
- 5
- 6
Add Tomatoes
Pour in the canned whole tomatoes, crushing them gently with a spoon. Season with salt and freshly ground black pepper. Let the sauce simmer for about 10-15 minutes, stirring occasionally.
Combining Pasta and Sauce
- 7
Combine
Add the drained bucatini to the skillet with the sauce. Toss well to combine, adding reserved pasta water a little at a time to achieve desired sauce consistency.
- 8
Serve
Plate the bucatini and top with grated Parmesan cheese. Serve immediately with extra cheese on the side.
