Name: Bucatini all'Amatriciana
Prep time: 5 min
Cook time: 5 min
Yield: 6
Ingredients: 1 pound dry bucatini -; 1 tablespoon olive oil -; 8 ounces guanciale, small dice -; 1/4 teaspoon crushed red pepper flakes -; 1 large yellow onion, small dice -; 1/4 teaspoon kosher salt, plus more for pasta water -; 1/8 teaspoon freshly ground black pepper -; 1 cup dry white wine, like Pinot Gris or Chardonnay -; 1 (14- to 15-ounce) can crushed tomatoes -; 1/4 cup freshly grated Pecorino Romano cheese, plus more for serving -; 1 teaspoon finely chopped fresh parsley, for serving -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Bucatini all'Amatriciana

1. 1 pound dry bucatini -

2. 1 tablespoon olive oil -

3. 8 ounces guanciale, small dice -

4. 1/4 teaspoon crushed red pepper flakes -

5. 1 large yellow onion, small dice -

6. 1/4 teaspoon kosher salt, plus more for pasta water -

7. 1/8 teaspoon freshly ground black pepper -

8. 1 cup dry white wine, like Pinot Gris or Chardonnay -

9. 1 (14- to 15-ounce) can crushed tomatoes -

10. 1/4 cup freshly grated Pecorino Romano cheese, plus more for serving -

11. 1 teaspoon finely chopped fresh parsley, for serving -

How to cook deliciously - Bucatini all'Amatriciana

1. Stage

Cook the pasta: Bring a large pot of water (about 4 quarts) with a generous amount of salt to a boil over high heat. Add the pasta and cook until al dente following package instructions. As soon as you set the pot of water to boil, start the sauce. That way, the pasta will be cooked by the time the sauce is ready. You can then transfer the cooked pasta directly into the sauce without having to drain it.

2. Stage

Start the sauce: Heat a large sauté pan over medium heat. Add the olive oil and once it’s hot (rippling, but not smoking) add the guanciale. Cook until golden brown, 7 to 8 minutes, stirring occasionally. Use a slotted spoon to transfer the crispy guanciale into a small bowl and set it aside. There will be residual fat left in the pan. Don’t discard it. Cook the onions in them.

3. Stage

Cook the onions: Reduce the heat to medium-low. Add the red pepper flakes and toast them for about 1 minute. Add the onions, salt, and black pepper. Cook until the onions are soft and translucent, stirring occasionally, about 8 minutes.

4. Stage

Add the wine: Pull the pan off the heat and carefully add the white wine. Return the pan back to the stove top, increase the heat to high heat, and cook until the alcohol has burned off, about 5 minutes. The wine should be reduced by about three quarters.

5. Stage

Add the tomato: Pour in the tomatoes and simmer over medium heat for 8 minutes until the raw tomato flavor cooks off and the sauce reduces just a tiny bit. Stir in the cooked guanciale. Taste and adjust seasoning with salt and black pepper.

6. Stage

Add the pasta: Use tongs to add the cooked bucatini into the sauce and toss to evenly coat. Remove the pan from the heat. Sprinkle in 1/4 cup Pecorino and toss to coat. Serve the pasta with parsley and more cheese sprinkled on top. Refrigerate leftovers in an airtight container for up to 3 days. Slowly reheat on the stove top over medium-low heat with a little bit of water, if necessary. Did you love the recipe? Leave us stars below!