Bucatini Amatriciana

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 tablespoons extra-virgin olive oil
• 4 ounces pancetta or 4 ounces unsmoked bacon, chopped, thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon black pepper, freshly ground
• 3/4 cup onion, minced
• 2 garlic cloves, minced
• 1 (28 ounce) can tomatoes, peeled with juices, crushed by hand
• kosher salt
• 12 ounces bucatini pasta or 12 ounces spaghetti
• 1/3 cup pecorino cheese, finely grated (about 1 ounce)

Recipe

• 1 heat oil in a large heavy skillet over medium heat. add pancetta and sauté until crisp and golden, about 4 minutes. add pepper flakes and black pepper; stir for 10 seconds. add onion and garlic; cook, stirring often, until soft, about 8 minutes. add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.
• 2 meanwhile, 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. drain, reserving 1 cup of pasta cooking water.
• 3 add drained pasta to sauce in skillet and toss vigorously with tongs to coat. add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (add a little pasta water if sauce is too dry.) stir in cheese and transfer pasta to warmed bowls.