Bucatini all’Amatriciana is a classic, and traditional Italian dish that originated in the Lazio region of Italy. Ideally, guanciale is used, but it’s not a common ingredient to find in the United States. The next best thing I recommend, is using pancetta, or bacon. This sauce is usually paired with a pasta shape called bucatini. It’s like a thick spaghetti, but hollow on the inside. It soaks up the sauce perfectly. This recipe is easy, mouth-watering, and can be done in very little time, on a weeknight.
2 tbsp. Olive oil
3/4 lb. pancetta, cubed
1 small onion, diced
4 garlic cloves, sliced
1 chopped Tomatoes, Pomi brand * 26 ounces
14 ounces of San Marzano tomatoes (1/2 of 28-ounce can) *
Salt to taste, for sauce and pasta water
Freshly ground black pepper
Pinch of red pepper flakes
Pinch of sugar, optional
Flat leave parsley, 1/2 tsp. chopped
1 lb. bucatini, pasta
Pecorino Romano cheese, grated
Serves: 4-6 Level of difficulty: Easy
1) Bring a pot of water to a boil for the pasta. Add salt.
2) in the meanwhile, in a medium-sized saucepan , over medium heat, heat olive oil, pan fry the pancetta, 5 -8 minutes until it renders some fat, remove, set aside.
3) In the same pan, add onions, garlic, sauté for couple of minutes. Add tomatoes, salt, pepper, pepper flakes, sugar, parsley, cooked pancetta.
4) Bring to a boil, and simmer on medium low for about 30 minutes or so. Stir occasionally.
5) While sauce is simmering, drop pasta in the boiling water, cook according to package directions. I like it al dente, which means to the bite.
6) Drain the pasta, be sure to drizzle some oil, and a little sauce to avoid clumping. Give it a good stir. Set aside. Taste sauce, adjust the seasoning, if necessary. Once you taste the pancetta and the seasoning in the sauce, it’s time, to drop the pasta in the sauce. Turn the stove off, mix well to coat every strand of pasta. Place in bowls, sprinkle with cheese.
Tips: You can use any brand tomatoes of your choice, and they don’t have to be San Marzano. Sugar is optional, and not necessary. I use it at times to get the right balance of acidity.
Wine pairing: My friend, and fellow sommelier, Certified Italian Wine Specialist, Angela Santarelli, recommends a wine with acidity to balance the fat. Her ideal pairing with this dish would be a Sangiovese based wine. Her second go to for red, a Montepulciano d’Abruzzo. She also suggests exploring some wines further South, in the Campagna region.
You can follow her on Twitter: —> Constantwining
I hope I have inspired you with another delightful Italian pasta dish.
Happy Cooking from My Kitchen to Yours!
My Food, Wine, & Travel Lifestyles
Recipe by: Foodiewinelover
Images by: Foodiewinelover
Wine pairing suggestions by: Angela Santarelli over at Constantwining