Bucatini all'Amatriciana Recipe: How to Make the Italian Pasta

• 2 tablespoons plus 1 teaspoon kosher salt
• ½ cup crushed San Marzano tomatoes
• 8 ounces chopped guanciale (or pancetta)
• ½ cup onions, diced
• 3 cloves garlic, minced
• ¼ cup dry white wine (optional)
• ½ teaspoon black pepper or red pepper flakes
• 1 pound bucatini pasta
• ½ cup Pecorino Romano cheese (or Parmesan), grated

1. 1

   Bring a large pot of water to a boil over high heat. Season the water with 2 tablespoons of the kosher salt.

2. 2

   Crush the San Marzano tomatoes in a separate bowl. Use canned San Marzano tomatoes if you can’t find them fresh.

3. 3

   While the pasta cooking water comes to a boil, preheat a sauté pan over medium heat and sauté the guanciale (or pancetta) until crispy, about 5 minutes. Remove the guanciale from the pan.

4. 4

   Add the onions and sauté for 3–5 minutes.

5. 5

   Next, add the garlic and sauté for 2 minutes.

6. 6

   If you’re using the white wine, add it to the sauté pan and stir to pick up the flavor from the sautéed onions and garlic. Cook for 3 minutes, then add the black pepper or red pepper flakes.

7. 7

   At this point, the water should be boiling. Add the bucatini to the boiling water. Let it cook for 8 minutes or until the pasta becomes al dente (slightly firm in the center of the noodle), whichever comes first.

8. 8

   Add the guanciale back to the sauté pan, as well as the crushed tomatoes, juice included, and cook with the garlic and onions on low heat while the pasta cooks, 8–10 minutes.

9. 9

   When the pasta is al dente, reserve ½ cup of the pasta cooking water, then drain the pasta.

10. 10

    Increase the heat to medium and add the bucatini to the tomato sauce. Toss with tongs, adding pasta water as needed to create a sauce. Cook for 5 minutes.

11. 11

    Taste for seasoning and add remaining salt if necessary. Sprinkle the cheese on top of the bucatini all’Amatriciana. Serve with tongs.

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