Name: Bucatini All'Amatriciana
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Bucatini pasta - 5 ounces; Extra-virgin olive oil - ¼ cup; Crushed garlic cloves - 3; Guanciale (cured pork cheek), sliced - 1 ½ ounces; Sliced red onion - ¼ cup; Red pepper flakes - 1 pinch; Crushed San Marzano tomatoes - ½ (8 ounce) can; Salt and ground black pepper to taste - ½ (8 ounce) can; Freshly grated Pecorino Romano cheese - 1 ounce

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Bucatini All'Amatriciana

1. Bucatini pasta - 5 ounces

2. Extra-virgin olive oil - ¼ cup

3. Crushed garlic cloves - 3

4. Guanciale (cured pork cheek), sliced - 1 ½ ounces

5. Sliced red onion - ¼ cup

6. Red pepper flakes - 1 pinch

7. Crushed San Marzano tomatoes - ½ (8 ounce) can

8. Salt and ground black pepper to taste - ½ (8 ounce) can

9. Freshly grated Pecorino Romano cheese - 1 ounce

How to cook deliciously - Bucatini All'Amatriciana

1. Stage

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.

2. Stage

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.

3. Stage

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