The key to this recipe for me is the pasta cut. Originating from Amatrice in the of Lazio region of Italy. A couple of ingredients and simple to make. If you can not find Guanciale or Pancetta you can sub a piece of thick-cut bacon.
Ingredients
- 1 tablespoon extra virgin olive oil
- 8 ounces guanciale - or pancetta, ¼" thick, cut into 1" pieces
- 1 medium onion - sliced
- 2 cloves garlic - sliced
- 1 teaspoon red pepper flakes
- 1 28-ounce can whole plum tomatoes - crushed by hand
- ¼ cup Pecorino Romano Cheese - grated
- 1 pound bucatini pasta
Instructions
- Heat the olive oil in a large skillet then add the pancetta and render the fat. I prefer leaving all of the fat in the skillet but you can remove all but one tablespoon
- Add the onion, red pepper, and garlic and cook for 5 minutes on medium heat.
- Add the tomatoes and turn the heat to medium. Allow this to come to a boil then lower the heat and simmer uncovered for 10 minutes.
- While the sauce is simmering cook your bucatini pasta 2 minutes short or suggested time.
- Strain the pasta and add to the sauce to finish cooking turning into the sauce to fully coat the pasta.
- Serve with grated pecorino romano cheese.
Nutrition
Serving: 4gCalories: 896kcalCarbohydrates: 88gProtein: 23gFat: 50gSaturated Fat: 18gCholesterol: 67mgSodium: 578mgPotassium: 303mgFiber: 4gSugar: 4gVitamin A: 174IUVitamin C: 3mgCalcium: 99mgIron: 2mg