Bucatini all'Amatriciana

By Jahel

Bucatini pasta with a traditional Italian pasta sauce of pancetta, onions, garlic, pecorino and of course tomato sauce.

Ingredients

• 2 tablespoons kosher salt
• 1/4 cup extra virgin olive oil
• 12 ounces thinly sliced pancetta or high quality bacon, coarsely chopped
• 1 large red onion, cut lengthwise in half and then into 1/4-inch thick half moons
• 3 garlic cloves, sliced
• 1 1/2 teaspoons crushed red pepper
• 1 1/2 cups tomato sauce
• 1 pound uncooked bucatini pasta
• Pecorino Romano cheese, finely grated

Details

Servings 4
Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

Bring 6 quarts water to a boil in a large pot over high; add salt.

While water comes to a boil, heat olive oil in 12-inch straight sided skillet over medium-low heat. Add pancetta, onion, garlic and red pepper and cook, stirring occasionally, until onion is softened and meat has rendered much of its fat, 15 to 20 minutes.

Drain all but 1/4 cup of fat from skillet. Add tomato sauce and increase heat to medium-high and bring to boil. Reduce heat to medium-low and simmer, stirring often until slightly thickened, 6 to 7 minutes.

While sauce simmers add pasta to boiling water and cook until very firm, 1 minute or less than package directions; drain.
Add pasta to sauce and toss to coat. Top with grated cheese.