Bucatini Amatriciana: Your New Favorite Pasta!
Bucatini Amatriciana: cook this classic Italian pasta with crispy guanciale and rich tomato sauce. Master the perfect blend of spice and savory flavors.
Ingredients
- 1 pound bucatini pasta
- 1/4 cup chopped guanciale, pancetta, or chopped unsmoked bacon
- 2 sprigs fresh rosemary
- 1/2 teaspoon crushed red pepper
- 3 cans (14 ounce) San Marzano cherry or regular tomatoes
- freshly cracked black pepper
- 1/4 cup freshly grated Pecorino Romano
- fresh basil, for serving (optional)
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 1 cup of the pasta cooking water. Drain.
- Heat a large skillet over medium heat and cook the guanciale until just crisp and the fat has rendered, about 5-7 minutes. Add the rosemary and red pepper flakes, and cook until fragrant, about 1 minute.
- Slowly add the tomatoes, stirring to combine and breaking them up with a spoon. Simmer for 10 minutes.
- Add the cooked pasta to the skillet and toss well, adding a splash of the reserved pasta cooking water, if necessary, to create a silky sauce.
- Remove the pan from the heat and stir in the grated Pecorino Romano cheese. Season to taste with black pepper, and salt, if needed.
- Divide the pasta among plates and serve immediately topped with fresh basil and additional cheese, if desired.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.