Bucatini All’ Amatriciana

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Bucatini All’ Amatriciana

Bucatini All’ Amatriciana


  • 1/4 cup extra-virgin olive oil
  • 12 ounces thinly sliced guanciale pancetta, or good bacon
  • 1 red onion, cut lengthwise in half and then into 1/4-inch-thick half-moons
  • 3 cloves garlic, sliced
  • 1 1/2 teaspoons hot red pepper flakes
  • 2 cups Basic Tomato Sauce
  • 1 pound Bucatini pasta or substitute spaghetti pasta
  • Freshly grated Pecorino Romano


  1. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
  2. Meanwhile, in a 10- to 12-inch sauté pan, combine the olive oil, guanciale, onion, garlic, and red pepper flakes; set over low heat and cook until the onion is softened and the guanciale has rendered much of its fat, about 12 minutes.
  3. Drain all but 1/4 cup of the fat out of the pan (and set aside to cook you eggs for tomorrow’s breakfast). Add the tomato sauce, turn up the heat, and bring to a boil, then lower the heat to a simmer and allow to bubble for 6 to 7 minutes.
  4. While the sauce simmers, cook the pasta in the boiling water for about a minute less than the package directions, until still very firm; drain.
  5. Add the pasta to the simmering sauce and toss for about 1 minute to coat. Serve immediately, topped with freshly grated pecorino romano.

Serve with a crusty bread and your favorite wine

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