Bucatini all'Amatriciana
  • 1 lb bucatini or ziti or penne dried pasta
  • 6 ounces guanciale or unsmoked bacon*
  • 1 medium onion finely chopped
  • 3 cloves garlic, minced
  • 28 oz can san marzano tomatoes or whole peeled plum tomatoes
  • kosher salt and freshly ground black pepper, to taste
  • pinch red pepper flakes
  • freshly grated parmesan cheese
  1. *If you didn't plan 3 months ahead to make your own guanciale, or can't find them from your butcher or Italian specialty store, unsmoked bacon (available in nearly all grocery stores) or pancetta is an acceptable substitute.
  2. Cut the guanciale or bacon into bite sized pieces and place in a wide-bottomed pot over medium heat. Stir occasional until the fat begins to render, 3-5 minutes. Add the onions and continue cooking until they are translucent and very tender, 5-7 minutes more. Stir in the minced garlic and cook 1 minute more. Add the canned tomatoes and bring the mixture to a simmer. As the sauce cooks, break and the mash the tomatoes with a wooden spoon. Adjust the seasoning to taste with salt, pepper and a pinch of red pepper flakes. Leave the sauce to simmer over a low flame while you cook the pasta.
  3. Bring a large pot of salted water to a rapid boil. Add the pasta and stir immediately to prevent sticking. Boil the pasta for 8-10 minutes, stirring occasionally. When the pasta is nearly cooked, but still seems a little tough transfer it to the pot of sauce along with ¼ - ½ cup of the pasta cooking water. Increase the heat on the sauce medium and cook the pasta with the sauce, stirring often, for 2 minutes.
  4. Dish the pasta into bowls and top with generous amounts grated parmesan cheese.
Recipe by The Couple's Kitchen at https://thecoupleskitchen.com/amatriciana/