Bucatini All'Amatriciana
A classic Roman pasta dish made with crispy guanciale, spicy red pepper flakes, and stewed tomatoes, tossed with bucatini pasta and finished with Pecorino Romano cheese. This rich and satisfying pasta combines the perfect balance of pork, heat, and tangy tomato sauce.
Ingredients
- •8 ounces guanciale, cut into 1/4-inch dice
- •2 teaspoons red-pepper flakes
- •2 cans stewed tomatoes with juices, chopped
- •1½ pounds bucatini or spaghetti
- •1 to taste Kosher salt
- •¼ cup extra-virgin olive oil
- •1¼ cups grated Pecorino Romano
Cooking Instructions
- 1.
Cook guanciale in a large deep skillet over medium heat, stirring occasionally, until browned and crisp and fat is fully rendered, about 10 minutes. Stir in crushed red pepper and cook for 1 minute. Add tomatoes and simmer until thickened and tomatoes have broken down, about 15 minutes.
26 min
- 2.
Meanwhile, cook pasta in a large pot of salted water until just al dente. Drain pasta, reserving 1 cup pasta cooking liquid. Add pasta to skillet along with reserved cooking liquid and cook over high heat, stirring and tossing, until pasta is thickly coated with sauce, about 3 minutes. Stir in oil and cheese and serve.
15 min
- 3.
The sauce can be cooked up to 3 days ahead. Refrigerate in an airtight container.