Dinner · 35 min · italian

Bucatini Amatriciana

An Italian dinner built around bucatini and guanciale — on the table in 35 minutes.

Ingredients

• 1 lb Bucatini
• 6 oz Guanciale
• 2 cups Crushed tomatoes
• 3/4 cup Pecorino Romano
• 1 tsp Black pepper
• 1/2 tsp Peperoncino

Steps

1. Cut the guanciale into short strips and render it slowly in a cold pan over medium heat. Starting cold lets the fat melt out before the meat crisps.
2. When the guanciale is crisp and golden, lift it out and set aside, leaving every drop of rendered fat in the pan.
3. Add the peperoncino to the fat for 30 seconds, then the tomatoes. Simmer 15 minutes until the sauce thickens and turns a deep brick red.
4. Boil the bucatini until al dente. The hollow strands drink up sauce — that is why this shape and this sauce are inseparable.
5. Toss the pasta through the sauce with the guanciale and a splash of pasta water, off the heat.
6. Shower with pecorino and black pepper and serve immediately. No onion, no garlic — the Roman purists are watching.

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