Bucatini Amatriciana is another dish we have been wanting to try. This is yet another classic Italian dish that is simple yet very scrumptious! Because we are in rural America, we had to online order the Guanciale (One of the Italian versions of a bacon), but so very worth the extra cost. This little crispy bite was COMPLETELY addictive! Wow! It was unique in flavor, salty and I couldn’t stop going back for more! (I almost ate it all before the dish was complete). I have to tell you, this dish makes me want to NEVER use that jarred sauce again. It really was simple and tasty! I can see why Italians call this one of their four basic, classic dishes. YUM! The good thing about learning this recipe nowadays is that most ingredients CAN be ordered online if needed! Hope you all try this very delicious dish!
Bucatini AmatricianaPrint Recipe
- Extra Virgin Olive Oil
- 8 ounces Guanciale, cut into 1/4 inch cubes
- 2 Large Onions, diced
- 4 cloves garlic, chopped very finely
- Kosher salt and Pepper
- 2 (28 ounce cans) San Marzano tomatoes
- 1-2 tsp Crushed Red Pepper Flakes (to taste)
- 1 pound (box) Bucatini
- 1/2 Cup freshly grated Pecorino-Romano cheese
- 1 Tbsp Italian Parsley, roughly chopped
Placed chopped Guanciale in cold pot, add olive oil and warm up gradually. Render the fat, remove from pan when browned and crispy; set aside. Leave rendered fat in pot.
To the fat, add the chopped onion and cook until softened and translucent, 5-7 minutes.
Add garlic to onions and stir constantly for 1 minutes, until garlic is fragrant.
Add cans of tomatoes, stir. Bring to boil, then reduce to simmer, cover and cook for 45 minutes.
While waiting for sauce to finish cooking, (can do this immediately or time it to when sauce is finished), cook pasta in salted boiling water (salty like sea water) until al dente (about 2 minutes before box recommendation). Save 1 cup of water before draining pasta. Leave pasta in strainer, add 1-2 Tbsp of olive oil to keep from sticking, but DO NOT RINSE PASTA (ever! Unless you're making pasta salad)
After 45 minutes of cooking, mash tomatoes with potato masher until broken up, then add salt and pepper to taste.
Add red pepper flakes to sauce, along with salt and pepper to taste (ALWAYS TASTE BEFORE ADDING!)
Add cooked pasta, cheese and 1/4 cup pasta water to sauce, stirring for several minutes, until well absorbed. (Can add more pasta water, 1/4 cup at a time, as needed to make it saucy).
Transfer to serving bowl, garnish with more shredded Pecorino-Romano, chopped parsley, Guanciale bits and a little drizzle of olive oil. Enjoy!