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● Bucatini all’amatriciana
This traditional regional pasta comes from the town of Amatrice, near Rieti.
5 ounces guanciale (available at gourmet stores) or bacon, chopped
3 ripe tomatoes, peeled, seeded and chopped
1⁄2 teaspoon crushed red pepper flakes
salt and freshly ground pepper
14 ounces bucatini pasta
1⁄3 cup Pecorino Romano, grated
Bring a large pot of water to a boil. In a saucepan over medium-high heat, add the guanciale and cook until the fat has rendered and the meat slightly crisps, 6 to 8 minutes. Remove the guanciale and set aside. Add the tomatoes to the pan, then add the crushed red pepper flakes and season with salt and pepper. Cook for 10 minutes, then return the guanciale pieces to the sauce to reheat.
While the sauce is cooking, salt the water and add the pasta. Cook the bucatini until al dente, drain and toss with the sauce. Top with the pecorino and serve warm ● Serves 4
