bucatini allamatriciana

Classic Bucatini All&#039;amatriciana is easy to make in minutes.  Hearty, satisfying, comfort food.

Bucatini All’amatriciana

bucatini

olive oil

guanciale

red pepper flakes

black pepper

tomatoes

salt

parmesan cheese

Bring a pot of salted water to a boil over medium heat and cook the pasta until al dente.

While the pasta cooks, heat the olive oil in a dutch oven or deep sided skillet over medium heat.

Add the guanciale to the pan and cook for 3-4 minutes until slightly crispy.

Stir in the red pepper flakes and black pepper. Continue cooking for 15 seconds.

Slowly add the tomatoes to the pan with the juice and reduce the heat to low.

Continue cooking for 5-7 minutes until the sauce begins to thicken.

Drain the pasta, reserving 1 cup of the cooking water, and add the pasta to the sauce.

Toss to coat.

Add the reserved pasta water to the skillet and cook for an additional 3-4 minutes.

Stir in the salt and cheese.

Serve immediately.

Take a trip to Rome in your own kitchen with this quick and easy recipe for traditional Italian bucatini all’amatriciana, a robust pasta dish made with canned tomatoes, cubed pancetta, dry white wine and pecorino Romano cheese.

Roman-Style Bucatini all'Amatriciana

extra virgin olive oil

onion

garlic (finely chopped)

kosher salt (plus more for cooking the pasta)

½ teaspoon crushed red chili flakes

dry white wine (such

bucatini pasta

pecorino Romano cheese

Put the pancetta and 1 tablespoon of the oil in a 10-12 inch skillet or saute pan. Place over medium heat. Cook about 5 minutes, until the pancetta  is crisp and brown, stirring occasionally. Don&#39;t be tempted to turn up the heat — the goal is to render the fat gently without burning.

Stir in the onion and cook until softened, 2-3 minutes. Add the garlic, salt, chili flakes and black pepper. Stir and cook until fragrant, about 30 seconds.

Turn up the heat to medium-high. Pour in the wine and cook until most of the liquid boils away, stirring to scrape up the browned bits on the bottom of the pan. Stir in the tomatoes. Bring to a simmer and cook 15-20 minutes, until the sauce has reduced and thickened.

While the sauce is cooking, bring 4-5 quarts of water to a boil in a large pot. Add 1 tablespoon salt per quart of water, then add the bucatini. Cook according to package directions, until al dente. Drain, then add the pasta back to the pot. Add the sauce and toss well to coat with the sauce.

Transfer the pasta to a serving bowl and serve with the cheese sprinkled on top.

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Take a trip to Rome in your own kitchen with this quick and easy recipe for classic Italian bucatini all' amatriciana, made with pancetta, white wine and tomatoes

Restaurant-Style Bucatini all'Amatriciana

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Roman-Style Bucatini all'Amatrician...

Top 2 bucatini allamatriciana recipes from across the web

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Bucatini All’amatriciana

Roman-Style Bucatini all'Amatrician...

The most viewed bucatini allamatriciana recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine