Satisfying and simple, a pasta for every occasion.
Estimated Cost: $15
Difficulty: Easy
Suggested Beverage: Sangiovese
Equipment and Supplies
- 8-quart stockpot
- tongs
- Long Spoon wooden or silicone-tipped
Ingredients
- 8 oz. guanciale, sliced into narrow sticks
- 1 small yellow onion, diced
- 1 tsp. red pepper flakes
- 42 oz. canned crushed tomatoes, preferably San Marzano
- ¼ cup red wine
- ½ cup grated pecorino romano cheese, divided
- 16 oz. dried bucatini, or spaghetti
Method
- Bring 6 quarts of water to a boil.
- Smear some of the guanciale fat around the bottom of a large frying pan, then heat over medium heat.8 oz. guanciale
- Add the remaining guanciale and cook 5 minutes until tender and most fat is rendered out. Remove and reserve.
- Saute onion and red pepper flakes in rendered fat until onion is translucent.1 small yellow onion, 1 tsp. red pepper flakes
- Add tomatoes and wine, if using, and cook, uncovered, for 15 minutes.¼ cup red wine, 42 oz. canned crushed tomatoes
- Add pasta to boiling water and cook for one minute less than package directions.16 oz. dried bucatini
- Return guanciale to the frying pan.
- Add ¼ cup pecorino.½ cup grated pecorino romano cheese
- Remove pasta from the pot with tongs and transfer to the frying pan. Toss to coat, 1 minute.
- Serve, sprinkling remaining pecorino on top.½ cup grated pecorino romano cheese
Notes
If you can't find guanciale or make it (it's not hard), substitute pancetta. If you can't find either of those, and if your continues existence relies on having pasta amatriciana, I 'spoze you can substitute bacon.
Private Notes
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