Bucatini all'Amatriciana
A classic Roman amatriciana sauce with a delicate heat, sharp pecorino, sweet-tart tomato and rich cured pork, tossed with bucatini.
Ingredients
- 1 tbsp extra virgin olive oil
- 170g guanciale, cut into slices about 3mm thick and then into short strips
- a pinch of red pepper flakes
- 60ml dry white wine
- 1 x 794g tin whole peeled tomatoes, crushed by hand
- kosher salt and freshly ground black pepper
- 450g dried bucatini pasta
- 30g grated pecorino romano, plus more for serving
Instructions
- In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the guanciale and pepper flakes and cook, stirring, until lightly browned, about 5 minutes.
- Add the wine and cook, scraping up any browned bits from the bottom of the pan, until nearly evaporated, about 3 minutes.
- Add the tomatoes and bring to a simmer. Season with salt and pepper.
- Meanwhile, boil the pasta in salted water until just shy of al dente, about 1 minute less than the packet recommends.
- Using tongs, transfer the pasta to the sauce, along with 60ml of the pasta cooking water. Cook over high heat, stirring and tossing rapidly, until the pasta is al dente and the sauce has thickened and begins to coat the noodles.
- Remove from the heat, add the cheese and stir rapidly to incorporate. Season to taste with more salt and pepper. Serve right away, passing more cheese at the table.