Bucatini all’Amatriciana (Italian Name of the Recipe)
Yield: Servings 6
1 cup freshly grated Pecorino Romano cheese, plus more for passing
1 medium onion, thinly cut
1 pound bucatini
2 whole dried red peperoncini (hot red peppers), or ½ teaspoon
crushed red pepper flakes
5 tablespoons extra-virgin olive oil, or to taste
Four ¼-inch-thick slices pancetta or jowl bacon (about 6 ounces),
cut into 1½-inch julienne strips
One 35-ounce can Italian plum tomatoes, if possible San Marzano,
crushed using your hands
- Bring a big pot of salted water to its boiling point for the pasta. In a
big frying pan, heat 2 tablespoons of the olive oil on moderate heat.
Put in the onion, and cook, stirring, until wilted, approximately 4
minutes. Mix in the pancetta, and cook until rendered but not crisp,
approximately 4 minutes. Put in the peperoncini, the tomatoes, and
1 cup water sloshed from the tomato can, and bring to its boiling
point. Regulate the heat to a simmer, and sprinkle lightly with salt.
Cook while stirring once in a while, until the sauce becomes thick,
approximately twenty minutes.
- While the sauce cooks, cook the pasta. When the pasta is firm to the
bite and the sauce is ready, take the pasta out using tongs and move
directly to the sauce. Toss to coat the pasta in the sauce, putting in a splash of pasta water if it appears dry. Check the seasoning, and put in salt if required. Take the pan from the heat, drizzle with the grated cheese, toss, and serve, passing additional grated cheese separately if you prefer.