Bucatini all'Amatriciana

By jkenb

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 4 oz. thinly sliced guanciale, pancetta, or chopped unsmoked bacon
• 1/2 tsp. crushed red pepper flakes
• 1/2 tsp. freshly ground black pepper
• 3/4 cup minced onion
• 2 cloves garlic, minced
• 1 28-oz. can peeled tomatoes with juices, crushed by hand
• Kosher salt
• 12 oz. dried bucatini or spaghetti
• 1/4 cup finely grated Pecorino (about 1 oz.)
• 1 Tbsp chopped fresh basil

Preparation

Step 1

1. In a large skillet over medium heat, warm up the olive oil. Add guanciale and sauté until crisp and golden, about 4 minutes.
2. Next add the red pepper flakes and black pepper; stir for about 10 seconds, then add onion and garlic. Cook, stirring often, until soft, about 8 minutes.
3. Now it's time to add the crushed tomatoes. Reduce heat to low and cook the mixture until it thickens, stirring now and then. This should take about 15-20 minutes.
4. As the sauce cooks, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before it reaches al dente. Drain the pasta, reserving 1 cup of the cooking water.
5. Add drained pasta to sauce in skillet and toss to coat thoroughly. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about another 2 minutes. If necessary, add the rest of the reserved water to make the sauce more moist.
6. Stir in cheese and chopped basil. Transfer pasta to warmed bowls. Enjoy!