Bucatini All'Amatriciana

Name: Bucatini All'Amatriciana
Prep time: 10 min
Cook time: 29 min
Total time: 39 min
Ingredients: 5 ounces bucatini pasta; ¼ cup extra-virgin olive oil; 3 crushed garlic cloves; 1 ½ ounces guanciale (cured pork cheek), sliced; ¼ cup sliced red onion; 1 pinch red pepper flakes; ½ (8 ounce) can crushed San Marzano tomatoes; salt and ground black pepper to taste; 1 ounce freshly grated Pecorino Romano cheese

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Prep Time: 10 minutes

Cook Time: 29 minutes

Total: 39 minutes

Servings: 2

Cost: $17.38 /serving

Author : CHEF CARLO APOLLONI

Ingredients

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5 ounces bucatini pasta¼ cup extra-virgin olive oil3 crushed garlic cloves1 ½ ounces guanciale (cured pork cheek), sliced¼ cup sliced red onion1 pinch red pepper flakes½ (8 ounce) can crushed San Marzano tomatoessalt and ground black pepper to taste1 ounce freshly grated Pecorino Romano cheese

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Instructions

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Step 1

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.

Step 2

Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.

Step 3

Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.