Bucatini all'Amatriciana
The red one Rome argues about
Classic Amatriciana with rendered guanciale, San Marzano tomatoes, chili and Pecorino Romano tossed with bucatini.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4 servings
Ingredients
- 1 lb bucatini
- 6 oz guanciale, cut into strips
- 1 (28 oz) can San Marzano tomatoes, crushed by hand
- ½ teaspoon crushed red pepper
- ¼ cup dry white wine
- 1 cup grated Pecorino Romano
- Salt
Instructions
- 01
Render. Cook the guanciale in a cold dry pan over medium heat until crisp, 8–10 minutes. Lift out half the pieces to stay crunchy for the top.
- 02
Deglaze. Add the chili and white wine to the rendered fat and let it cook off for a minute.
- 03
Simmer. Add the tomatoes and a pinch of salt. Simmer 15 minutes until the sauce darkens and tightens.
- 04
Marry. Drain the bucatini one minute early and finish it in the sauce with a splash of pasta water and most of the pecorino.
- 05
Serve. Top with the reserved crisp guanciale and the rest of the cheese.
Larry’s rule: No onion, no garlic, no bacon. Argue with Amatrice, not with me.