Bucatini all’Amatriciana

This classic sauce takes its spiciness from black pepper and dried chilies and its depth of flavor from guanciale, Italian salt-cured pork jowl. If you can't find it, use pancetta, which is available at most supermarkets here in Canada. Bucatini, like thick spaghetti with a hole in the center, has a firm chewiness while allowing you to slurp it up in large mouthfuls. Rendered fat from guanciale (salt-cured pork jowl) imbued the sauce with succulent, meaty tastiness. Canned whole tomatoes are processed less than other types of canned tomatoes and therefore taste fresher; I crushed them by hand for a rustic, chunky texture in the sauce. This classic bucatini all’Amatriciana is packed to the brim with flavor from spices and herbs! If you are looking for a recipe to impress your guests, then look no more. This is the one! Real Italian food holds a special place in my heart. 

Ingredients

2 tsp. extra-virgin olive oil

4 oz. thinly sliced guanciale, pancetta, or chopped unsmoked bacon

½ tsp. crushed red pepper flakes

½ tsp. freshly ground black pepper

¾ cup minced onion

2 cloves garlic, minced

1 28-oz. can peeled tomatoes with juices, crushed by hand

salt

12 oz. dried bucatini

¼ cup finely grated Pecorino Romano cheese (about 1 oz.)

Preparation

Heat oil in a large heavy skillet over medium heat. Add guanciale and sauté until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes. Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water. Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls.