Bucatini All'Amatriciana

Name: Bucatini All'Amatriciana
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams bucatini or perciatelli; 227 grams guanciale, cut in 1/4-inch strips; 6 servings Kosher salt; 6 servings Extra-virgin olive oil; 2 larges onions, cut in 1/2-inch dice; 118 milliliters grated Parmigiano-Reggiano, plus extra for garnish; 1 teaspoons crushed red pepper flakes; 2 kilograms San Marzano tomatoes, passed through the food mill

Bucatini All'Amatriciana might be a good recipe to expand your main course recipe box. This recipe serves 6. This recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 20g of protein, 46g of fat, and a total of 770 calories. If you have bucatini, guanciale, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 35 minutes.

Instructions

Watch how to make this recipe.

Coat a large saucepan with olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the guanciale and saute over low heat. Cook until it is brown and crispy and has rendered a lot of fat.

Ingredients you will need

Guanciale

Remove and reserve 1/3 of the guanciale for garnish. Bring the pan to a medium heat and add the onions and crushed red pepper. Season generously with salt, to taste. Cook the onions until they are translucent, starting to turn golden and are very aromatic.

Ingredients you will need

Red Pepper Flakes

Guanciale

Onion

Salt

Equipment you will use

Frying Pan

Add the tomatoes and bring to a boil, then reduce the heat and simmer the sauce for about 1 hour, tasting periodically. Adjust the salt, as needed.

Ingredients you will need

Tomato

Sauce

Salt

Bring a large pot of well salted water to a boil over high heat.

Ingredients you will need

Water

Equipment you will use

Pot

Add the pasta and cook for 1 minute less than the instructions on the package.

Ingredients you will need

Pasta

Remove 3 or 4 ladlefuls of the sauce from the pot to a bowl, as an insurance policy. You can always add it back in but it's harder to take out once the pasta is in the pan. You're looking for the perfect ratio between pasta and sauce.

Ingredients you will need

Pasta

Sauce

Equipment you will use

Bowl

Frying Pan

Pot

Drain the pasta from the water and add to the pot of sauce. Stir to coat with the sauce. This is how you always finish pasta; you cook it in the sauce to perform the marriage of the pasta and the sauce.

Ingredients you will need

Pasta

Sauce

Water

Equipment you will use

Pot

Add more sauce, if necessary.

Ingredients you will need

Sauce

Add in the cheese and drizzle with olive oil to really bring the marriage together. Toss to coat and serve in shallow bowls garnished with cheese and the reserved guanciale.

Ingredients you will need

Guanciale

Olive Oil

Cheese