Bucatini All’ Amatriciana

Whenever I see this dish on a menu, I get it. It’s one of my favorites. Originating from the town of Amatrice in the of Lazio region of Italy. This pasta dish is a favorite among homes in Rome Italy. Once you make it, or have it in a restaurant, you will understand why. A couple ingredients and simple to make. If you can not find Pancetta you can sub a thick cut bacon.

You will need:

• 2 tbsp extra virgin olive oil
• 8 oz guanciale pancetta, 1/4″ thick, cut into 1″pieces
• 1 medium onion sliced
• 2 garlic cloves sliced
• 1 tsp red pepper flakes
• 1 28oz can whole plum tomatoes crushed by hand
• 1/4 cup grated Pecorino Romano Cheese a must
• 1 lb of bucatini pasta, classic for this dish

Directions:

1. Heat the olive oil in a large skittle then add the pancetta, onion, red pepper, garlic and allow this to cook for 10-15 minutes on a medium heat. You want to be sure most of the fat has rendered out of the pancetta.
2. Drain the fat from the pan leaving a couple tbs in the skillet.
3. Add the tomatoes and turn the meat to medium. Allow this this to come to a boil then lower the heat and simmer uncovered for 10 minutes.
4. While the sauce is simmering cook your bucatini pasta 2 minutes short or suggested time.
5. Strain the pasta and add to the sauce to finish cooking turning into the sauce to fully coat the pasta.
6. Serve with grated pecorino romano cheese.

– Daniel Mancini

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