Bucatini all'Amatriciana
User Reviews
0.0
0 reviews
Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
6 people
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Course
Main Course
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Cuisine
Italian
Bucatini all'Amatriciana
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A classic Roman pasta dish.
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Ingredients
- 1 pound bucatini pasta
- 1 cup Guanciale diced
- 1 tablespoon olive oil
- 1 plash white wine to deglaze the guanciale
- 1 cup yellow onion minced
- 2 tablespoons garlic minced
- hot pepper flakes to taste
- 2 tablespoons tomato paste
- 28 ounce can diced tomatoes
- ¼ teaspoon oregano dried
- salt and pepper to taste
- Pecorino Romano cheese freshly grated
Instructions
- To a large pot of water, add salt and bring to a boil over high heat.
- Add bucatini pasta and cook according to package direction until al dente.
- Start the guanciale in a cold pan. Saute over medium-low heat until the guanciale's fat renders out. The guanciale will start to turn golden and become crisp. Stir frequently.
- Deglaze the guanciale with a splash of white wine.
- Add the onion and saute until translucent, about 3 minutes.
- Add garlic and cook for 2 minutes.
- Add tomato paste, stir and cook for 1 minute.
- Add diced tomatoes and oregano. Lower heat to a simmer and cook sauce for 10 minutes.
- Add hot pepper flakes to taste.
- Taste and adjust seasoning with salt and pepper.
- Drain pasta reserving ¼ cup of the pasta water.
- Add the pasta to the sauce and stir to combine. If the sauce seems dry, add some of the pasta water.
- Plate the pasta and sauce in bowls and finish with a topping of freshly grated pecorino cheese.
- Serve immediately.
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