Bucatini Amatriciana Recipe

Inspired by Zelo

Time30m

Serves4

extra virgin olive oil, garlic, guanciale, tomato, pecorino, Italian parsley

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Ingredients

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1
Cook the Bucatini
Bring a large pot of salted water to a boil. Add the bucatini and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
2
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the diced guanciale and cook until it becomes crispy, about 4-5 minutes.
3
Add Garlic and Tomatoes
Add the minced garlic to the skillet and sauté for about 1 minute until fragrant. Then, add the crushed tomatoes and salt. Let the sauce simmer for about 10 minutes.
4
Combine Pasta and Sauce
Add the cooked bucatini to the skillet with the sauce. Toss to coat the pasta evenly, adding reserved pasta water as needed to reach desired consistency.
5
Finish and Serve
Remove from heat and stir in the grated pecorino cheese and chopped parsley. Season with black pepper to taste. Serve hot with extra pecorino on top.