Name: Bucatini All’amatriciana with Tomatoes and Pancetta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 2 garlic cloves, chopped; 2 tbsp (30 ml) olive oil; 1 can (28 oz/796 ml) whole plum tomatoes; 1/2 lb (225 g) pancetta or guanciale (see note), cut into 1/2-inch (1 cm) dice; 3/4 lb (340 g) bucatini, spaghettoni or rigatoni pasta; 1 cup (70 g) Pecorino cheese, freshly grated

Ingredients

2 garlic cloves, chopped
2 tbsp (30 ml) olive oil
1 can (28 oz/796 ml) whole plum tomatoes
1/2 lb (225 g) pancetta or guanciale (see note), cut into 1/2-inch (1 cm) dice
3/4 lb (340 g) bucatini, spaghettoni or rigatoni pasta
1 cup (70 g) Pecorino cheese, freshly grated

Preparation

In a pot over medium-high heat, soften the garlic in the oil without letting it brown. Add the tomatoes and simmer for 20 minutes or until they begin to burst. With a potato masher, crush the tomatoes until smooth. Cook for 5 more minutes. Set aside.
Meanwhile, in a large skillet over medium-high heat, brown the pancetta for 5 minutes. Season with pepper. Drain on a plate lined with paper towel.
In a pot of salted boiling water, cook the pasta until very al dente. Reserve 1 cup (250 ml) of the cooking water. Drain the pasta. Add the pasta and reserved cooking water to the tomato sauce. Cook for 5 minutes over medium heat, stirring to coat the pasta in the sauce. Add the cheese and stir until melted. Top with the pancetta.

Note from Ricardo

Guanciale is a cured (not smoked) meat product made from pork jowl or cheek.

Bucatini All’amatriciana with Tomatoes and Pancetta

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note