Bucatini all'Amatriciana
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 pound bucatini
  • 1/4 cup olive oil
  • 8 ounce guanciale, diced into ½-inch cubes
  • 4 peeled whole plum tomatoes (fresh or canned), diced
  • 1/4 teaspoon red pepper flakes
  • 1 cup dry white wine
  • 1 cup grated pecorino romano, plus more for garnish
  • 4 teaspoon finely chopped parsley
  • salt and freshly ground pepper, to taste
Directions
  1. Bring a large pot of salted water to a boil over high heat. Add the bucatini and cook al dente according to package directions. Reserve the pasta water then drain the pasta.
  2. Meanwhile, add 1 tablespoon of the oil to a large pan and heat on medium-high. Add the guanciale and cook until crispy and browned, stirring occasionally, 5-10 minutes. Add the tomatoes and red pepper flakes and break up with tongs. Add the wine and 1 cup pasta water and boil until the sauce reduces and thickens, 10 minutes.
  3. Add the bucatini to the pan along with the Pecorino Romano, parsley and remaining 3 tablespoons olive oil. Season with salt and pepper, tossing until the sauce is silky and the bucatini is fullly coated. If the sauce gets too thick, add more pasta water. Serve and generously top with additional grated Pecorino Romano.