Italian · Mains
Bucatini all'Amatriciana
A bright, peppery Roman classic with crispy pancetta, tomatoes, and sharp pecorino.
Ingredients
Serves 4- ½ lbunsliced pancetta or guanciale
- 3 tbspolive oil
- 1 mediumred onion, peeled and coarsely chopped
- 11 lbcanned tomatoes, preferably imported Italian
- ½ tsphot red-pepper flakes
- Salt and freshly ground black pepper
- 1 lbdried bucatini or perciatelli
- ½ cupfreshly grated pecorino Romano or Parmesan
Method
- 01
Cut the pancetta into chunks less than ½ inch thick. Place in a saucepan with the olive oil and fry over low heat for 15 minutes, until all the fat has been rendered and the meat is very crisp. Remove the meat with a slotted spoon and set aside.
- 02
Add the onion to the pan and saute over medium heat for 5 minutes.
- 03
Drain the tomatoes, finely chop them, and add to the onion. Season with red-pepper flakes and salt and pepper to taste. Simmer 20 minutes, stirring occasionally.
- 04
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 9 to 12 minutes. Drain well.
- 05
Transfer the sauce to a large heavy skillet over medium-high heat. Add the pasta and the reserved meat and cook, stirring, for 30 seconds. Remove from heat, add the cheese, and toss well. Serve immediately.