Ingredients Jump to Instructions ↓

  1. 3/4 lb 340g / 11oz Guanciale - sliced thin, rendere (may substitute pancetta, or good bacon)

  2. 3 Garlic cloves - sliced

  3. 1 Red onion - halved, sliced

  4. 1 1/2 teaspoons 7 1/2ml Chile flakes Salt - to taste Freshly-ground black pepper - to taste

  5. 2 cups 474ml Basic Tomato Sauce - (see recipe)

  6. 1 lb 454g / 16oz Bucatini Pecorino Romano

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Bring 6 quarts of water to a boil and add 2 tablespoons salt. In a 12- to 14-inch saute pan, combine rendered guanciale, garlic, onion and chili flakes and saute until onion is soft. Season with salt and pepper. Add tomato sauce, reduce heat and allow to simmer 10 to 15 minutes. Cook bucatini according to package directions, until tender but still al dente, about 12 minutes. Remove pasta from heat, drain and add to simmering sauce. Toss to coat and divide among 4 heated bowls. Serve immediately, topped with freshly grated pecorino. This recipe yields 4 servings. Description: "{Bucatini All'Amatriciana}"


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