BUCATINI ALL’AMATRICIANA

- 1 pound bucatini or perciatelli pasta
- 2 tablespoons extra virgin olive oil
- 4 ounces thick-sliced guanciale or pancetta, cut into ½-inch pieces
- 1 medium onion, finely chopped
- 4 ripe plum tomatoes, seeded and cut into ½-inch dice
- ½ teaspoon salt
- 1/8 teaspoon crushed hot red pepper
- ½ cup freshly grated Pecorino Romano
Instructions:
This pasta is one of the most popular dishes in Italy, especially in Rome, although it comes from the town of Amatrice in central Italy. It’s a variation of an old shepherds’ dish, and like most of the food that was originally eaten by working people on the go, it’s simple, filling, and sooo delicious
- First, bring a large pot of lightly salted water to a boil over high heat. Add the bucatini and cook according to the package directions until almost al dente, but slightly undercooked. Time the pasta so it is done at about the same time as the sauce.
-  Meanwhile, heat the oil in a large skillet over medium heat. Add the guanciale and cook, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer the meat to paper towels to drain, leaving the fat in the skillet.
-  Add the onion to the skillet and cook, stirring occasionally, until translucent, about 3 minutes. Add the tomatoes, salt, and hot pepper and cook, stirring occasionally, until the tomatoes have given off their juices, about 5 minutes. Return the guanciale to the skillet, remove from the heat, and cover to keep warm.
-  Drain the pasta. Return the pasta to the pot and add the sauce. Cook over low heat, stirring often, until the pasta is coated with sauce and just al dente, about 1 minute. Remove from the heat, add the cheese, and toss. Serve hot.