ItalianMain

Bucatini all'Amatriciana

Name: Bucatini all'Amatriciana
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp extra-virgin olive oil; 6 oz guanciale, cut into slices about 1/8 inch thick and then into 3/4 by 1/4-inch strips; Pinch red pepper flakes; 1/4 cup dry white wine; 1 (28 oz) can whole peeled tomatoes, crushed by hand; Kosher salt and freshly ground black pepper; 1 lb dried bucatini pasta; 1 oz grated Pecorino Romano cheese, plus more for serving

Crispy guanciale and bright tomatoes create an addictive Roman sauce that clings beautifully to bucatini's hollow strands, while a whisper of red pepper flakes adds warmth to each bite. This 25-minute weeknight wonder proves that simple, quality ingredients and proper technique are all you need for an unforgettable pasta dinner.

Prep

5 minutes

Cook

20 minutes

Total

25 minutes

Serves

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Ingredients

Units

Instructions

1
In a large skillet, heat olive oil over medium-high heat until shimmering. Add guanciale and pepper flakes and cook, stirring, until lightly browned, about 5 minutes.
2
Add wine and cook, scraping up any browned bits on the bottom of the pan, until nearly evaporated, about 3 minutes.
3
Add tomatoes and bring to a simmer. Season with salt and pepper.
4
Meanwhile, boil pasta in salted water until just shy of al dente, about 1 minute less than package recommends.
5
Using tongs, transfer pasta to sauce, along with 1/4 cup pasta cooking water. Cook over high heat, stirring and tossing rapidly, until pasta is al dente and sauce has thickened and begins to coat noodles.
6
Remove from heat, add cheese, and stir rapidly to incorporate. Season to taste with more salt and pepper.
7
Serve right away, passing more cheese at the table.

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Bucatini all'Amatriciana

Prep

5 minutes

Cook

20 minutes

Total

25 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
In a large skillet, heat olive oil over medium-high heat until shimmering. Add guanciale and pepper flakes and cook, stirring, until lightly browned, about 5 minutes.
2
Add wine and cook, scraping up any browned bits on the bottom of the pan, until nearly evaporated, about 3 minutes.
3
Add tomatoes and bring to a simmer. Season with salt and pepper.
4
Meanwhile, boil pasta in salted water until just shy of al dente, about 1 minute less than package recommends.
5
Using tongs, transfer pasta to sauce, along with 1/4 cup pasta cooking water. Cook over high heat, stirring and tossing rapidly, until pasta is al dente and sauce has thickened and begins to coat noodles.
6
Remove from heat, add cheese, and stir rapidly to incorporate. Season to taste with more salt and pepper.
7
Serve right away, passing more cheese at the table.

Reviews

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