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Bucatini all'Amatriciana
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Prep Time:
5 minutes
Cook Time:
34 minutes
Total Time:
39 minutes
Spicy tomato guanciale pasta - a classic and delicious dish!
Ingredients:
  • 1 pound dry bucatini
  • 1 tablespoon olive oil
  • 8 ounces guanciale, small dice
  • 1/4 teaspoon crushed red pepper flakes
  • 1 large yellow onion, small dice
  • 1/4 teaspoon kosher salt, plus more for pasta water
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup dry white wine, like Pinot Gris or Chardonnay
  • 1 (14- to 15-ounce) can crushed tomatoes
  • 1/4 cup freshly grated Pecorino Romano cheese, plus more for serving
  • 1 teaspoon finely chopped fresh parsley, for serving
Instructions:
  • Prepare the pasta: Bring a large pot filled with about 4 quarts of water and a generous amount of salt to a boil over high heat. Cook the pasta until al dente according to package instructions. Begin making the sauce as soon as you start boiling the water. This way, the pasta will be perfectly cooked when the sauce is done. Transfer the cooked pasta directly into the sauce without the need to drain it.
  • To begin the sauce, heat a large sauté pan over medium heat. Add olive oil and when hot (shimmering but not smoking), add the guanciale. Sauté until golden brown, about 7 to 8 minutes, stirring occasionally. Using a slotted spoon, transfer the crispy guanciale to a small bowl and set aside. Keep the leftover fat in the pan to cook the onions.
  • 1. Reduce the heat to medium-low and sprinkle in the red pepper flakes, toasting for about 1 minute until fragrant. Add the onions, salt, and black pepper, cooking until the onions are soft and translucent, stirring occasionally for approximately 8 minutes.
  • Pour in the white wine off the heat, then return the pan to high heat. Cook for about 5 minutes until the alcohol cooks off and the wine reduces by three quarters.
  • - Introduce the tomato to the saucepan. Let it simmer gently for 8 minutes to enhance the flavors and reduce slightly. Mix in the guanciale. Season with salt and black pepper to your liking.
  • Toss the cooked bucatini into the sauce using tongs to coat evenly. Remove from heat, sprinkle 1/4 cup Pecorino, and toss to coat. Serve pasta with parsley and extra cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stove with a little water over medium-low heat, if needed. Enjoy the dish and leave us a rating below!

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