Bucatini All'Amatriciana

This pasta dish is my signature dish. I really enjoy making this pasta, especially with the right ingredients like guanciale. Top with freshly grated Parmesan cheese.

• Preparation Time: 10 mins
• Cooking Time: 29 mins
• Total Time: 39 mins
• Calories: 634 Calories

Ingredients

• salt and ground black pepper to taste
• 1 pinch red pepper flakes
• ¼ cup extra-virgin olive oil
• ¼ cup sliced red onion
• 3 crushed garlic cloves
• 5 ounces bucatini pasta
• 1 ½ ounces guanciale (cured pork cheek), sliced
• ½ (8 ounce) can crushed San Marzano tomatoes
• 1 ounce freshly grated Pecorino Romano cheese

Recipe Instructions

Step 1

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.

Step 2

Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.

Step 3

Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.