Bucatini All’Amatriciana

Name: Bucatini All’Amatriciana
Yield: serves: 4 to 6
Ingredients: Extra virgin olive oil; 8 ounces guanciale, cut into 1/4-inch strips; 4 onions, cut into 1/2-inch dice; 1/2 to 1 teaspoon crushed red pepper; Kosher salt; 2 28-ounce cans San Marzano tomatoes, passed through a food mill; 1 pound bucatini or perciatelli; 1/2 cup freshly grated Parmigiano, plus extra for garnish; Big fat finishing oil

December 9, 2011

When I’m in the mood for tomato sauce, Amatriciana is my go-to. It’s all about onions, spicy tomatoes, and pork products. Guanciale—cured pork jowl—is the key here. It has a sweeter, more interesting flavor than bacon. In a pinch, pancetta can be substituted, and in a double pinch bacon will suffice (though it does add a smokier flavor, so be warned). What else can I say? This sauce makes me want to dive into the bowl head first with my mouth wide open!

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