Bucatini all’ Amatriciana
Here’s another distinctly Roman dish. Traditionally bucatini all’amatriciana is made with guanciale, which is pig jowl, and definitely difficult to find. I use pancetta which is a fantastic substitute and much easier to come by. While this can be made with spaghetti, try to use bucatini if you can. It is one of my favorite pasta shapes. Think a thick spaghetti, hollow in the middle. It’s perfect or this recipe!
Just like with many Italian recipes, tradition is key. Of course there are many versions of this sauce out there. Some say use onions, others say no onions. Cheese? Some say percorino, other Parmesan. No garlic or garlic? Spicy or not? While of course everything come down to personal preference, here’s my version! Feel free to make your own version!
Bucatini all' Amatriciana
Ingredients
- 1 tablespoon olive oil
- 4 ounce pancetta cubed
- 1/4 onion sliced thin
- 2 cloves garlic smashed
- 1 28 ounce can crushed tomatoes
- 1 pound bucatini you can use spaghetti
- 1/2 cup dry white wine
- salt & pepper
- 1 teaspoon crushed red pepper optional
- Parmesan cheese for topping
Instructions
- Slice onion and smash garlic. Set aside.
- Heat olive oil over medium heat and add pancetta. Fry until crispy- about 5 minutes.
- Add the onion and garlic. Saute until onions are translucent-about 3 minutes
- Add the crushed red pepper if using ( I didn't). Add the white wine and let the wine cook down a bit. Remove smashed garlic if desired ( I didn't).
- Add the tomatoes and lower the heat to medium low.
- Add salt & pepper. Let the sauce cook for about 30-35 minutes. After cooking remove smashed garlic if desired
- Cook your bucatini.
- Drain the pasta. Add the sauce over the pasta and mix.
- Serve topped with parmesan cheese if desired.
