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Bucatini Amatriciana

4.8
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PREP TIME
10 min
COOKING TIME
29 min
TOTAL TIME
39 min
SERVINGS
2 servings
Dinner
Bucatini Amatriciana
Ingredients
  • 5 ounces bucatini pasta
  • 1/4 cup extra-virgin olive oil
  • 3 crushed garlic cloves
  • 1 1/2 ounces guanciale (cured pork cheek), sliced
  • 1/4 cup sliced red onion
  • 1 pinch red pepper flakes
  • 1/2 (8 ounce) can crushed San Marzano tomatoes
  • salt and ground black pepper to taste
  • 1 ounce freshly grated Pecorino Romano cheese
Instructions
1
Fill a large pot with water that has been lightly seasoned with salt and bring it to a vigorous, rolling boil. Introduce the bucatini pasta into the pot and return the water to a full, rolling boil. Cook the pasta, uncovered, with occasional stirring, until it reaches your desired level of tenderness, approximately 11 minutes. Drain the water.
2
In a large skillet, heat a substantial amount of oil over medium-high heat. Add minced garlic cloves and cook until they turn golden brown, taking about 1 minute. Use a slotted spoon to carefully remove the garlic from the skillet and discard it. Add guanciale; cook, stirring occasionally, until it becomes crispy and golden, approximately 4 minutes. Introduce diced onion into the skillet along with red pepper flakes; cook and stir until the onion becomes translucent, about 3 minutes. Add crushed tomatoes, salt, and black pepper to the skillet; simmer the tomato sauce until all the flavors have combined, roughly 10 minutes.
3
Combine cooked bucatini pasta with Pecorino Romano cheese in the tomato sauce and mix until the pasta is evenly coated.