Bucatini All'Amatriciana


  • 5 ounces bucatini pasta
  • ¼ cup extra-virgin olive oil
  • 3crushed garlic cloves
  • 1 ½ ounces guanciale (cured pork cheek), sliced
  • ¼ cup sliced red onion
  • 1 pinch red pepper flakes
  • ½ (8 ounce) can crushed San Marzano tomatoes
  • salt and ground black pepper to taste
  • 1 ounce freshly grated Pecorino Romano cheese
  • Directions

  • Step 1

    Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.


  • Step 2

    Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.

  • Step 3

    Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.

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