Bucatini All'Amatriciana
Debate rages over the correct way to make a classic Roman amatriciana sauce. Ours packs a delicate heat, sharp Pecorino Romano cheese, sweet-tart tomato sauce, and rich cured pork.
Ingredients
- 1 pound bucatini pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup diced onion
- 2 cans diced tomatoes
- 8 ounces guanciale or pancetta, diced
- Salt and freshly ground black pepper to taste
- 1/4 cup freshly grated Pecorino Romano cheese
Directions
In a large skillet, heat olive oil over medium-high heat until shimmering. Add guanciale and pepper flakes and cook, stirring, until lightly browned, about 5 minutes. Add wine and cook, scraping up any browned bits on bottom of pan, until nearly evaporated, about 3 minutes.