Behind the Recipes
Bucatini All' Amatriciana by Divya Gugnani
Makes 4 servings
INGREDIENTS:
1 lb. bucatini pasta
1/4 lb. pancetta, cubed
1 lb. tomatoes, seeded and chopped
1 onion, diced
1 tsp. red pepper flakes
1/2 cup olive oil
1 cup Pecorino Romano cheese, grated
PREPARATION:
1. Bring a large pot of salted boiling water to a rolling boil. Add the pasta and cook until al dente, 10-12 minutes.
2. Heat a heavy bottomed skillet over medium-high heat and add the cubed pancetta. Cook until crispy, about 5-7 minutes. Remove when cooked and set aside.
3. In the same pan, add the onions and cook until translucent. Add the red pepper flakes and cook for another 1-2 minues. When the onion begins to brown, add the tomatoes and return the pancetta to the pan. Cook until the tomatoes start to break down and form a thick, cohesive sauce.
4. Drain the pasta, reserving 1 cup of the pasta water. Add to the tomato sauce and stir well to combine. Add some of the pasta water until the sauce reaches desired consistency.
5. Sprinkle with Pecorino Romano cheese and serve hot.
Photo courtesy of www.romapasta.com
< PREVIOUS RECIPE NEXT RECIPE >
Share This >
