Bucatini all’Amatriciana | Bucatini from Amatrice

One of the greatest marvels in the world is how the Italians can create the most outstanding pasta sauce using only a few simple ingredients…Enter Amatriciana…an epic Roman recipe that takes about the same time to prepare as it does to cook the bucatini. In Rome this dish is prepared with sweet and savory Guanciale, which is the pork cheek. I have the darnest time finding it in the market so I use a good quality Pancetta instead. The secret is sautéing the onions in the rendered Guanciale or Pancetta fat. This is one of my all time favorites! I highly suggest pairing it with Le Senate Cacinello! OUTSTANDING!!!!!

Receipt Date: January 26, 2021

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1 pound Bucatini Pasta, I like DeCecco

8 ounces Guanciale or Pancetta

1 Small Yellow or White Onion

2-3 tablespoons EVOO

Splash of White Wine

14 ounce Can of Imported Italian Tomatoes, crushed

Pinch of Sea Salt

Pinch of Peperoncino, optional but delicious to add a little heat complexity

Pinch of Black Pepper

Grated Pecorino Cheese

Directions

Bring a large pot of water to a boil and add a pinch of sea salt and the pasta; cook as directed until al dente. In the meantime, heat the EVOO in a saute pan over medium heat. Add the pancetta and cook until the fat begins to render about 5 minutes. Remove the pancetta with a slotted spoon. Add the onions to the fat, adding a little more EVOO if needed, with a pinch of salt to aid in sweating the onions more quickly. Once the onions begin to turn golden, add a splash of white wine. Stir in the crushed tomatoes, a pinch of sea salt, peperoncino, and black pepper, and simmer until the pasta is cooked to al dente. Add a few spoonfuls of pasta water before draining the pasta. Transfer the pasta into the pan, tossing to coat evenly with the sauce. Serve immediately with a generous sprinkle of grated Pecorino.