Is BUCATINI AMATRICIANA the Best Roman Pasta Dish?

By Sip and Feast · 30 min

Ingredients

Instructions

1. Bring a large pot of salted water to a boil.
2. Heat the olive oil in a large pan over medium heat and fry the pancetta for 7-8 minutes, until most of the fat has rendered. Take out about half the pancetta, set it aside on a plate.
3. Add the crushed red pepper to the pan and fry for 30 seconds. Pour in the white wine and cook until reduced by about half.
4. Cook the pasta to 1 minute less than al dente, and reserve 1 cup of the cooking water.
5. Add the crushed tomatoes to the pan and cook over medium heat until they bubble. Lower the heat to medium-low and let the sauce simmer uncovered while the pasta cooks.
6. Add the pasta to the sauce and cook for about 1 more minute until al dente, stirring so it absorbs the sauce.
7. Take the pan off the heat and stir in the Pecorino. Add a little reserved pasta water if it is too dry.
8. Serve in bowls topped with the reserved crispy pancetta, with extra Pecorino on the side.

Summarized from Sip and Feast's video. Watch it for the details.

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