Classic Bucatini all’Amatriciana

Experience the authentic flavors of this classic Roman pasta dish. Revel in the savory combination of garlic, onion, cured pork, and tomatoes, simmered until rich and flavorful. Tossed with al dente bucatini pasta and garnished with fresh parsley and grated cheese, this dish is a true culinary delight.

Ingredients

Ingredients for Bucatini all’Amatriciana
1	large garlic clove, minced
1	medium onion, finely chopped
2	ounces cured pork, preferably guanciale (or pancetta, or bacon), diced small
3	tablespoons extra-virgin olive oil
1	drained 28-ounce can peeled whole tomatoes
2	small spicy dried chili peppers such as Calabrian or pequin
	Sea salt and freshly ground black pepper, to taste
1	pound (500 grams) bucatini or other pasta (see head note)
1	cup chopped fresh parsley
	Freshly grated aged Pecorino Romano or grana padana cheese, for serving

Instructions

• Preparation of the Sauce

  1. Combine the minced garlic, finely chopped onion, and diced cured pork in a saucepan with olive oil over medium heat. Cook gently, stirring occasionally.
  2. Once the meat starts to brown and release its fat, add the whole tomatoes, breaking them apart with your hands as you add them. Stir to incorporate, breaking up the tomatoes further in the pan with the back of a spoon.
  3. When the tomatoes begin to simmer, reduce the heat and let the sauce simmer gently, stirring occasionally, until it thickens, for about 20 to 30 minutes. Season with salt and a generous amount of black pepper.

• Cooking the Pasta

  1. In a separate large pot, bring water to a boil and cook the bucatini pasta until al dente.
  2. Once the pasta is cooked, drain it and transfer it to a warmed serving bowl. Immediately pour the sauce over the pasta and gently toss to combine. Serve the dish, offering grated cheese at the table.

Aug 13, 2024