Bucatini all’Amatriciana

Perfectly al dente pasta, chunky tomato sauce loaded with crispy, salty pork and
tons of cheese—you can’t go wrong!

Servings: 4

Author:

Prep Time
5 minutes

Cook Time
45 minutes

Total Time
50 minutes

Main Course

Italian

Pasta pork Guanciale Roman pastas Bucatini

🧂 Ingredients

1 Bring a large pot of salted water to a boil.
2 In a bowl, break the tomatoes up with your hands. Set aside.
3 Heat the olive oil in a large skillet over medium heat. Add the pancetta and
cook until crispy and the fat has rendered; about 10 minutes. With a slotted
spoon, remove the pancetta to a bowl. Add the onions to the pan and cook until
softened; about 5 minutes. Add the tomatoes to the pan and season with salt and
pepper. Add the red pepper flakes and the vinegar and stir. Turn the heat down
and let the sauce simmer for about 30 minutes or until thickened. Taste and
adjust salt and pepper to taste.
4 Cook the pasta to one minute less than package instructions for al dente. Drain
and add the pasta to the pan with the sauce along with the reserved pancetta and
the cheese. Toss to coat and cook for 1 more minute.
5 Serve right away and pass more cheese at the table.
6 Enjoy!