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
- Render the guanciale slowly: This ensures maximum flavor extraction and perfectly crispy bits. Don't rush this step.
- Use good quality San Marzano tomatoes: Their natural sweetness and acidity are crucial for the sauce's depth. I once used generic canned tomatoes and the sauce lacked that vibrant tang.
- Reserve pasta water: This starchy water helps emulsify the sauce, making it cling beautifully to the bucatini. Add it gradually until the sauce reaches your desired consistency.
- For storage, leftovers of bucatini amatriciana can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce, or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Use good quality San Marzano tomatoes: Their natural sweetness and acidity are crucial for the sauce's depth. I once used generic canned tomatoes and the sauce lacked that vibrant tang.
- Reserve pasta water: This starchy water helps emulsify the sauce, making it cling beautifully to the bucatini. Add it gradually until the sauce reaches your desired consistency.
- For storage, leftovers of bucatini amatriciana can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce, or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.