EASY Bucatini all'Amatriciana Recipe

By No Recipes · 40 min

Ingredients

Instructions

1. Bring a large pot of well-salted water to a boil.
2. Heat the olive oil in a frying pan over medium heat, add the guanciale and cook until its fat turns from white to translucent.
3. Add the onion and chili flakes and cook until the onion is tender and the guanciale just starts to brown, without making it crisp.
4. Turn up the heat, add the wine and boil until it no longer smells of alcohol.
5. Add the bucatini to the boiling water, setting the timer for 2 minutes less than the package time.
6. Add the stewed tomatoes, tomato paste and salt to the sauce. Chop the tomatoes with a spatula, then lower the heat and simmer until the pasta is done.
7. When the bucatini is cooked, drain it, reserving some of the cooking water.
8. Stir the Pecorino Romano into the sauce until incorporated.
9. Add the pasta to the sauce and stir, cooking until it is done to your liking. If the sauce is too thick, add a little reserved cooking water to loosen it.

Summarized from No Recipes's video. Watch it for the details.

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