Bucatini All'Amatriciana

By LeeBoruchow

Guanciale is the key to this classic pasta from Amatrice, but use pancetta if you're in a pinch. Ive recently backed off the ammount of tomato I use in this recipe after doing some research.

Ingredients

• 8-12 oz guanciale, or pancetta, thinly sliced
• 3 garlic cloves, crushed & sliced thick
• 1 red onion, halved and sliced 1/4" thick
• 1 1/2 teaspoons hot red pepper flakes
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup basic tomato sauce
• 1 pound bucatini
• 1 bunch of flat-leaf parsley, whole leaves only
• Caciocavallo or Pecorino, for grating

Details

Servings 4

Preparation

Step 1

1. Bring 6 quarts of water to a boil and add 2 tablespoons of salt.

2. Place the guanciale/pancetta slices in a 12- to 14-inch sauté pan in a single layer and cook over medium-low heat until most of the fat has been rendered from the meat, turning occasionally. Do not brown the meat. Remove the meat to a plate lined with paper towels and discard most of the fat, leaving enough to coat the garlic, onion and red pepper flakes. Saute onion, garlic, and chili over medium-high heat for 5 minutes, or until light golden brown. Season with salt and pepper, add the tomato sauce and pork pieces, reduce the heat, and simmer for 10 minutes.

3. Cook the bucatini in the boiling water according to the package directions, until al dente. Drain the pasta and add it to the simmering sauce. Add the parsley leaves, increase the heat to high and toss to coat, adding a bit of cheese. Divide the pasta among four warmed pasta bowls. Top with freshly grated cheese and serve immediately.