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flamePastaUnder 30 mins
BUCATINI ALL’AMATRICIANA
Prep5 mins
Cook25 mins
Ingredients
- 2 tablespoons extra-virgin olive oil
- 8 ounces guanciale, cut into ½“ lardons
- 1 small red onion, thinly sliced
- ½ cup dry white wine
- 1 28-ounce can whole peeled tomatoes
- 1 teaspoon freshly ground black pepper
- ½ teaspoon crushed red pepper flakes
- ¾ pound dried bucatini
- 1 cup grated pecorino romano, plus additional for serving
Instructions
- Heat a large sauté pan over medium-low heat, add the olive oil and heat through. Add the guanciale and fry until the fat renders and the lardons are crispy, about 10 minutes. Remove with a slotted spoon, reserving as much fat in the pan.
- Return the pan to medium heat, add the onion and sauté until 6 minutes. Add the wine and cook, scraping any browned bits off the bottom, until the wine has almost completely evaporated, about 6 minutes.
- Drain and roughly chop the tomatoes then add to the pan and bring to a simmer. Stir in the cooked guanciale, black pepper and red pepper flakes.
- Bring a large pot of water to the boil; add the salt and bring back to the boil. Add the bucatini and cook, stirring occasionally, until just al dente, about 7 minutes. Set aside 1½ cups of the pasta water then drain.
- Add the pasta to the pan, using tongs to toss to combine with ½ cup of the pasta water. Heat over high heat and toss the pasta rapidly until the sauce thickens and coats the noodles, adding more pasta water if the sauce gets too thick.
- Remove from the heat then slowly add the pecorino, continuing to toss the pasta to combine. Season to taste with salt and serve immediately topped with additional cheese.
Originally published at cookingwithcocktailrings.com. Reproduced for personal collection.