Bucatini All'amatriciana Recipe
House-cured guanciale, tomato, basil, chili flake, pecorino.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook 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. Reserve 1 cup of pasta water, then drain the pasta.
- 2
Prepare the Guanciale
In a large skillet, heat the olive oil over medium heat. Add the guanciale and cook until crispy and golden, about 5-7 minutes. Remove excess fat if needed.
- 3
Make the Sauce
Add the canned tomatoes to the skillet with guanciale. Crush the tomatoes with a fork or spoon, then add chili flakes and salt to taste. Simmer for 10 minutes to let the flavors meld.
- 4
Combine Pasta and Sauce
Add the cooked bucatini to the skillet with the sauce. Toss to combine, adding reserved pasta water a little at a time until you reach your desired sauce consistency.
- 5
Serve
Plate the bucatini all'Amatriciana, garnish with fresh basil leaves and a generous sprinkle of grated Pecorino Romano cheese.
