Bucatini all'Amatriciana
By Jessica RudolphPublished on June 22, 2021
Time
45 minutes
Yield
Serves 4
Ingredients
1 pound bucatini ½ teaspoon table salt, plus salt for cooking pasta4 ounces guanciale 2 tablespoons extra-virgin olive oil ½ small onion, sliced thin½ teaspoon red pepper flakes ¼ cup red wine 1 (28-ounce) can whole peeled tomatoes, crushed by hand1 ounce Pecorino Romano cheese, grated (½ cup), plus extra for serving
Before You Begin
We call for Pecorino Romano here, but Parmesan can be used, if preferred. You can substitute pancetta for the guanciale; just be sure to buy a 4-ounce hunk and not presliced pancetta.
Instructions
- Bring 4 quarts water to boil in large Dutch oven. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot.
- Meanwhile, slice guanciale into ¼-inch-thick strips, then cut each strip crosswise into ¼-inch pieces. Add oil, onion, pepper flakes, and guanciale to large saucepan and cook over medium heat, stirring frequently, until fat is rendered and guanciale and onion just begin to brown, about 7 minutes. Add wine and cook until reduced by half, about 1 minute. Stir in tomatoes and their juice and salt and bring to simmer. Reduce heat to medium-low and cook, stirring frequently, until slightly thickened, about 10 minutes.
- Add Pecorino, sauce, and ¼ cup reserved cooking water to pasta and toss until sauce looks glossy and evenly coats pasta, 1 to 2 minutes. Adjust consistency with remaining reserved cooking water as needed. Serve, passing extra Pecorino separately.
Time
45 minutesYield
Serves 4Ingredients
1 pound bucatini
½ teaspoon table salt, plus salt for cooking pasta
4 ounces guanciale
2 tablespoons extra-virgin olive oil
½ small onion, sliced thin
½ teaspoon red pepper flakes
¼ cup red wine
1 (28-ounce) can whole peeled tomatoes, crushed by hand
1 ounce Pecorino Romano cheese, grated (½ cup), plus extra for serving
Ingredients
1 pound bucatini
½ teaspoon table salt, plus salt for cooking pasta
4 ounces guanciale
2 tablespoons extra-virgin olive oil
½ small onion, sliced thin
½ teaspoon red pepper flakes
¼ cup red wine
1 (28-ounce) can whole peeled tomatoes, crushed by hand
1 ounce Pecorino Romano cheese, grated (½ cup), plus extra for serving
Ingredients
1 pound bucatini
½ teaspoon table salt, plus salt for cooking pasta
4 ounces guanciale
2 tablespoons extra-virgin olive oil
½ small onion, sliced thin
½ teaspoon red pepper flakes
¼ cup red wine
1 (28-ounce) can whole peeled tomatoes, crushed by hand
1 ounce Pecorino Romano cheese, grated (½ cup), plus extra for serving
Why This Recipe Works
Rendered fat from guanciale (cured pork jowl) imbued the sauce with succulent, meaty savoriness. Canned whole tomatoes are processed less than other types of canned tomatoes and therefore taste fresher; we crushed them by hand for a rustic, chunky texture in the sauce.
Before You Begin
We call for Pecorino Romano here, but Parmesan can be used, if preferred. You can substitute pancetta for the guanciale; just be sure to buy a 4-ounce hunk and not presliced pancetta.
Instructions
- Bring 4 quarts water to boil in large Dutch oven. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot.
- Meanwhile, slice guanciale into ¼-inch-thick strips, then cut each strip crosswise into ¼-inch pieces. Add oil, onion, pepper flakes, and guanciale to large saucepan and cook over medium heat, stirring frequently, until fat is rendered and guanciale and onion just begin to brown, about 7 minutes. Add wine and cook until reduced by half, about 1 minute. Stir in tomatoes and their juice and salt and bring to simmer. Reduce heat to medium-low and cook, stirring frequently, until slightly thickened, about 10 minutes.
- Add Pecorino, sauce, and ¼ cup reserved cooking water to pasta and toss until sauce looks glossy and evenly coats pasta, 1 to 2 minutes. Adjust consistency with remaining reserved cooking water as needed. Serve, passing extra Pecorino separately.
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