Ingredients

    •  2 Tbsp. extra-virgin olive oil
    •  4 oz. thinly sliced guanciale, pancetta, or chopped unsmoked bacon
    •  ½ tsp. crushed red pepper flakes
    •  ½ tsp. freshly ground black pepper
    •  ¾ cup minced onion
    •  2 cloves garlic, minced
    •  1 28-oz. can peeled tomatoes with juices, crushed by hand
    •  +/- Kosher salt
    •  12 oz. dried bucatini or spaghetti
    •  ¼ cup finely grated Pecorino (about 1 oz.)

      •  Bucatini are a type of Italian pasta, similar to spaghetti but hollow.
      Bucatini Pasta Noodles
      all'Amatriciana translates to "of the Amatrice people/town".

Directions

    •  Heat oil in a Dutch oven or large heavy skillet over medium heat. Add guanciale and sauté until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.
    •  Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.
    •  Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls.

Level of Difficulty
easy medium difficult
Easy Medium Difficult