12 oz (340g) Bucatini pasta
4 oz (115g) pancetta or guanciale, diced
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1/2 teaspoon red pepper flakes (adjust to taste)
Salt and black pepper to taste
1/2 cup Pecorino Romano cheese, grated
Fresh parsley, chopped (for garnish, optional)
Instructions:
Cook the Bucatini Pasta: Cook the Bucatini pasta in a large pot of boiling salted water according to the package instructions until al dente. Drain and set aside.
Sauté the Pancetta: In a large skillet, heat the olive oil over medium heat. Add the diced pancetta (or guanciale) and sauté until it becomes crispy and golden brown. Remove some of the rendered fat if it's excessive.
Sauté Onion and Garlic: Add the finely chopped onion to the skillet with the pancetta and sauté until the onion is soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
Add Crushed Tomatoes and Spices: Pour in the crushed tomatoes and red pepper flakes. Season with salt and black pepper to taste. Stir to combine and let the sauce simmer for about 10-15 minutes, allowing it to thicken.
Combine Pasta and Sauce: Toss the cooked Bucatini pasta with the sauce in the skillet, ensuring the pasta is well coated.
Serve: Plate the Bucatini all'Amatriciana, garnish with grated Pecorino Romano cheese, and chopped fresh parsley if desired.
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Enjoy this flavorful Italian pasta dish with the richness of pancetta and Pecorino Romano cheese! Buon appetito!
