Amatriciana Bucatini Pancetta (Printable Version)
Enjoy bucatini noodles with tangy tomato sauce, pancetta, and a mountain of fresh pecorino on top.
# Everything You’ll Need:
→ Pasta
01 -
450 g bucatini noodles
→ Sauce
02 -
0.25 teaspoon salt (to taste)
03 -
225 g pancetta, guanciale, or thick bacon, chopped in 1.25 cm bits
04 -
2 tablespoons olive oil
05 -
0.5 teaspoon ground black pepper
06 -
28 ounces (800 g) tomato sauce
07 -
60 ml dry white wine
08 -
1 small onion, minced
→ To Serve
09 -
Extra olive oil for finishing
10 -
1 cup freshly grated pecorino cheese
# Steps to Cook:
01 -
Off the heat, blend in half of that pecorino and stir everything together. Spoon into bowls, top with more cheese, and splash on a bit more olive oil right before you eat.
02 -
Tip drained bucatini into the skillet. Crank up the heat, toss it all, and mix until the pasta is glossy and sauce hugs each strand.
03 -
Toss in the tomato sauce plus 60 ml of the salty pasta water. Sprinkle in salt and some black pepper if you like it. Put on a lid and keep it gently bubbling for 10 minutes.
04 -
Splash in the white wine and use your spoon to loosen all the yummy sticky bits at the bottom. Let it bubble away till nearly all the wine's cooked off, about 3 minutes.
05 -
While pasta's working, set a big skillet over medium heat and drop in olive oil. Stir in pancetta and onion, let them get golden and a little crispy—about 5 minutes—then go in with the black pepper.
06 -
Salt your biggest pot of water and set it on high to boil. Drop in the bucatini and let it cook about a minute less than package directions for bite.
# Extra Suggestions:
01 -
Want a toothsome bite? Keep your noodles just al dente, don't overcook them.
02 -
Slosh in a ladle of pasta water to the sauce for that creamy texture and to help the sauce stick.
03 -
Put leftovers in a sealed container in the fridge, they'll stay good up to four days. To warm back up, add a splash of water and gently reheat.
04 -
Classic Amatriciana uses bucatini, but spaghetti or any long noodles also work if that's all you've got.