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Bucatini all’amatriciana

Food Network Canada
PREP TIME
15 min
COOK TIME
30 min
YIELDS
4 servings

A Roman Italian tradition, the secret to this dish is in finding the best quality ingredients possible.

Why I love this recipe

I discovered this dish while planning a trip to Italy and am looking forward to eating it in a real Roman trattoria.

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Ingredients

1
Spanish onion, cut into ¼ inch slices
1
(28-oz) can Roma tomatoes, preferably Marzano
12
oz bucatini
1
tsp crushed red pepper flakes
6
oz guanciale (cured pork jowl)
½
cup grated Pecorino Romano
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Directions

Step 1

Saute guanciale until crisp, remove from pan and set aside, leaving about 1 Tbsp of pork fat.

Step 2

Saute onion over low heat until very soft, adding small amounts of water to ensure onions do not brown.

Step 3

Crush tomatoes by hand and add to onions.

Step 4

Cook until sauce thickens (about 10 min) and add crushed red pepper flakes.

Step 5

Return cooked guanciale to sauce and add cheese.

Step 6

Cook bucatini in boiling salted water until al dente.

Step 7

Drain and add bucatini to tomato sauce, combine and serve.

Rate Recipe

My rating for Bucatini all’amatriciana
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