Recipe from Pasta Shop: Bucatini all’Amatriciana

9/2021

Cube guanciale or pancetta (not too much! 4-5 ounces will do) into a small dice. Cook in a skillet until nicely rendered and crispy. Add your chile flakes and freshly ground black pepper (to taste) into the fat to bloom them for a few seconds. Remove guanciale and reserve for later. Then, deglaze pan with a splash of dry white wine and cook for a minute or so to reduce while scraping up any nice brown bits from the pan. Add 6-8 finely (or coarsely) diced San Marzano tomatoes (I used some fresh San Marzanos from our garden, but canned whole peeled are fabulous as well!). Cook until tomatoes break up, and reduce into a more concentrated sauce. Salt to taste.

Meanwhile, cook your fresh bucatini in generously salted water for about 2-3 minutes. Toss the pasta along with the reserved guanciale into your skillet with the sauce and add some of the starchy pasta water in as well, tossing to coat it all together. Off of the heat, add grated Pecorino Romano and stir even more to fully coat the pasta with a glossy sauce. Top with cheese. Then top with even more cheese.

Enjoy!

Love,

Debi Jeanne