Bucatini with Spicy Tomato Sauce (Bucatini allAmatriciana)

By cprzybyl

Ingredients

• 3 tbsp. extra-virgin olive oil
• 4 oz. thinly sliced guanciale or pancetta, cut
• into 3⁄4" pieces
• Freshly cracked black pepper, to taste
• 2 cloves garlic, minced
• 1 small carrot, minced
• 1 ⁄2 medium onion, minced
• 1 ⁄2 tsp. crushed red chile flakes
• 1 28-oz. can peeled tomatoes,
• preferably San Marzano, undrained and pur
• Kosher salt, to taste
• 1 lb. bucatini or spaghetti
• 1 1⁄4 cups grated Pecorino Romano

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

1. Heat oil in a large, high-sided skillet over medium heat. Add guanciale; cook, stirring, until lightly browned, 68 minutes. Add pepper; cook until fragrant, about 2 minutes more. Increase heat to medium-high; add garlic, carrots, and onions and cook, stirring occasionally, until soft, about 6 minutes. Add chile flakes; cook for 1 minute. Stir in tomatoes, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens and flavors meld, 2025 minutes. Season with salt; keep warm.

2. Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until just al dente, 68 minutes. Reserve 1⁄2 cup pasta water; drain pasta. Heat reserved sauce over medium heat. Add pasta and reserved water; cook, tossing, until sauce clings to pasta, 23 minutes. Add 1⁄2 cup Pecorino; toss. Divide between serving bowls; serve with remaining Pecorino.