Pasta Amatriciana

Name: Pasta Amatriciana
Total time: 25 min
Ingredients: 2 tablespoons extra-virgin olive oil; 4 ounces guanciale or pancetta, chopped into ¼-inch cubes (3/4 cup); 1 (28-ounce) can whole tomatoes, crushed with your hands in a bowl; 1/8 teaspoon black pepper, plus more to taste; 1/8 teaspoon red-pepper flakes; Kosher salt; 1 pound dried bucatini; 3/4 cup grated Pecorino Romano cheese, plus more for garnish

4.0

(48)

cooking.nytimes.com

Your recipes

Total: 25 minutes

Servings: 4

Cost: $9.31 /serving

Author : Kay Chun

Ingredients

Remove All · Remove Spices · Remove Staples

2 tablespoons extra-virgin olive oil4 ounces guanciale or pancetta, chopped into ¼-inch cubes (3/4 cup)1 (28-ounce) can whole tomatoes, crushed with your hands in a bowl1/8 teaspoon black pepper, plus more to taste1/8 teaspoon red-pepper flakesKosher salt1 pound dried bucatini3/4 cup grated Pecorino Romano cheese, plus more for garnish

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

In a large (12-inch) skillet, heat olive oil over medium. Add guanciale and cook, stirring occasionally, until golden, about 5 minutes. To the skillet, add tomatoes, black pepper and red-pepper flakes, and season with salt. Cook, stirring occasionally and smashing tomatoes with the back of a wooden spoon, until tomatoes have broken down and sauce is thickened, about 15 minutes.

Step 2

Meanwhile, in a large pot of salted water, cook pasta according to package directions until just shy of al dente. Reserve 1 cup of the pasta cooking water and drain.

Step 3

Add pasta, tomato sauce and ½ cup of pasta cooking water back to the large pasta pot and stir vigorously over medium-high heat until pasta is evenly coated in the sauce, about 1 minute. (Add more pasta water if sauce is dry.) Remove from heat, stir in the cheese and season to taste with salt.

Step 4

Divide pasta among bowls and garnish with more cheese and black pepper.