Bucatini all’amatriciana. What else?
Ingredients serves 4
- 180g guanciale
- Extra-virgin olive oil
- 60ml dry white wine (optional)
- Onion (optional)
- 425g peeled tomatoes, preferably San Marzano, crushed by hand
- Kosher salt and freshly ground black pepper
- 400gr dried bucatini pasta
- 40gr grated Pecorino Romano cheese, plus more for serving
- 40gr grated Parmesan cheese
- In a large skillet, heat olive oil over medium-high heat until shimmering. Add guanciale and pepper flakes and cook, stirring, until lightly browned, about 5 minutes. Add onion.
- Add wine or hot water and cook, scraping up any browned bits on bottom of pan, until nearly evaporated, about 3 minutes.
- Add tomatoes and bring to a simmer. Season with salt and pepper. Cook about 10 minutes.
- Meanwhile, boil pasta in salted water until just shy of al dente, about 1 minute less than package recommends.
- Using tongs, transfer pasta to sauce, along with 1/4 cup pasta cooking water.
- Cook over high heat, stirring and tossing rapidly, until pasta is al dente and sauce has thickened and begins to coat noodles.
- Remove from heat, add cheese, and stir rapidly to incorporate. Season to taste with more pepper. Serve right away, passing more cheese at the table.