Bucatini Amatriciana

Bucatini Amatriciana
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Bucatini Amatriciana pinit

Bucatini Amatriciana

Bucatini Amatriciana. This dish originated in Amatrice, a hill town outside of Rome. Authentic bucatini all’amatriciana is made with bucatini pasta (thicker, hollow spaghetti) tossed in a rich sauce of tomatoes, caramelized onion, dried chile pepper, and plenty of deeply savory cured guanciale. The end result is one of the most flavorful bowls of pasta ever to originate from out Italy.

Bucatini Amatriciana pinit
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Bucatini Amatriciana

Difficulty: Beginner Prep Time 5 min Cook Time 20 min Total Time 25 mins Servings: 4 Best Season: Suitable throughout the year

Description

Bucatini Amatriciana. This dish originated in Amatrice, a hill town outside of Rome. Authentic bucatini all'amatriciana is made with bucatini pasta (thicker, hollow spaghetti) tossed in a rich sauce of tomatoes, caramelized onion, dried chile pepper, and plenty of deeply savory cured guanciale. The end result is one of the most flavorful bowls of pasta ever to originate from out Italy.

Ingredients

Instructions

  1. Begin by cooking the bucatini according to the package directions, then drain and set aside. Add the diced pancetta or bacon to a large cold skillet. Reduce the heat to low and continue to render the meat until it is crisp. Set aside after removing from the pan. Remove the rest of the fat, leaving about 2 Tablespoons in the pan.
    Add the shallot and olive oil. Cook for 1-2 minutes, or until it begins to soften, before adding the garlic and cooking for another minute. Season with salt, pepper, and crushed red pepper flakes to taste.

  2. Add the crushed tomatoes and basil to the shallot and garlic. Simmer for 15 minutes on low heat.
    Stir in the majority of the pancetta (or bacon) Set aside some for sprinkling on top of pasta.
    Stir in the pasta and half of the pecorino until well coated.
    Serve the pasta with fresh basil leaves, pecorino, and pancetta on top. Enjoy.