“This dish is named for the town of Amatrice, about an hour east of Rome.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
  2. 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.
  3. 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.
  4. 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.
  5. 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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