Bucatini All'amatriciana
"This dish is named for the town of Amatrice, about an hour east of Rome."
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1⁄4 cup extra virgin olive oil
- 12 ounces bacon, thinly-sliced
- 1 red onion, cut lengthwise in half and then into 1/4-inch-thick half-moons
- 3 garlic cloves, sliced
- 1 1⁄2 teaspoons hot red pepper flakes
- 2 cups tomato sauce
- 1 lb bucatini pasta
- freshly grated pecorino romano cheese
directions
- Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
- Meanwhile, in a 10- to 12-inch sauté pan, combine the olive oil, garlic, and red pepper flakes; set over low heat and cook until the onion is softened and the guaniciale has rendered much of its fat, about 12 minutes.
- Drain all but ¼ cup of the fat out of the pan (and set aside for tomorrow's breakfast). Add the tomato sauce, turn up the heat, and bring to a boil, then lower the heat to a simmer and allow to bubble for 6 to 7 minutes.
- While the sauce simmers, cook the bucatini in the boiling water for about a minute less than the package directions, until still very firm; drain.
- Add the pasta to the simmering sauce and toss for about 1 minute to coat. Divide the pasta among four heated bowls and serve immediately, topped with freshly grated pecorino.
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Reviews
-
A lovely, flavorful pasta sauce that is super easy to put together. I used diced pancetta instead of the thinly-sliced bacon. I added the 2 cups of tomato sauce, but was afraid there was not enough, so I added a 14.5-oz. can of fire-roasted tomatoes. The end result was perfect, and I would definitely do the same again. The thickness of the bucatini perfectly held up to the sauce. Thanks for sharing! -
Great dish that's authentic and delicious. Thank you. -
a great simple and delicious pasta dish. Took no time to put together and the spice was just right!
RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
