Bucatini all’amatriciana is an ode to simplicity – rich smoked pork, sweet tomatoes, heat from chili peppers, and the sharp, salty kick of pecorino cheese. Because amatriciana is a classic dish it has a long history and because it is Italian, this history is controversial and hotly disputed. Most but not all agree that “amatriciana” comes from Amatrice, a tiny town in the mountains bordering Abruzzo about 100 miles from Rome.
2 tbsp. extra-virgin olive oil
100 gms guanciale (sliced thin)
1/2 tsp. crushed red pepper flakes
1 can of peeled tomatoes with juices, crushed
salt to taste
4 servings of spaghetti (10-100 gr)
1/4 cup finely grated Pecorino
1. Heat oil in a skillet over medium heat.
2. Add guanciale and sauté until crisp, about 5 minutes.
3. Add red chilli flakes ; stir for a moment
4. Add crushed tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 20 minutes.
5. Bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. save the pasta water for later.
6. Add drained pasta to sauce in skillet and toss. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. Stir in cheese and transfer pasta to serving plates
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