Bucatini

The fam turned me onto this one. How had we not made this before?!

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Bucatini All’Amatriciana

  • 2 tablespoons extra-virgin olive oil
  • 4 ounces thinly sliced guanciale, pancetta, or chopped unsmoked bacon
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup minced onion
  • 2 cloves garlic, minced
  • 1 28 ounce can peeled tomatoes with juices, crushed by hand
  • Kosher salt
  • 12 ounces dried bucatini or spaghetti
  • 1/4 cup finely grated Pecorino (about 1 ounce)

Heat oil in a large heavy skillet over medium heat. Add guanciale and sauté until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.

Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.

Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls.

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One thought on “Bucatini

  1. Pingback: Better bukes? | Tortfeeder

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