Bucatini all' Amatriciana
Makes 4 servings
- 12 ounces thinly sliced guanciale
- 1 red onion, thinly sliced, about 1/4 inch thick
- 3 garlic cloves, thinly sliced
- 1-1/2 teaspoons crushed red pepper
- 2 cups of simple red sauce
- Kosher salt
- 1 pound bucatini
- Grated Pecorino Romano cheese, for serving
Step 1: Being 6 quarts of water to a boil and add 2 tablespoons of salt.
Step 2: Place the guanciale slices in a 12- to 14-inch sauté pan in a single layer and cook over medium-low heat until most of the fat has been rendered from the meat, turning occasionally. Mario recommends that you thinly slice the guanciale. However, if you don't own or have access to a professional meat slicer (to ensure that you have evenly sliced thin pieces of guanciale), I would recommend that you coarsely chop it so that it's easier to distribute through out the pasta. Remove the meat to a plate lined with paper towels and discard half the fat, leaving enough to coat the garlic, onion and red pepper flakes.
Step 3: Return the guanciale to the pan with the vegetables, and cook over medium-high heat for 5 minutes, or until the onions, garlic and guanciale are light golden brown.
Step 4: Season with salt and pepper, add the tomato sauce, reduce the heat, and simmer for 10 minutes.
Step 5: Cook the bucatini in the boiling water according to the package directions, until al dente. Drain the pasta and add it to the simmering sauce.
Step 6: Divide the pasta among four warmed pasta bowls. Top with freshly grated Pecorino cheese and serve immediately.