Name: Bucatini All'amatriciana
Yield: Makes 4 to 6 servings
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 4 ounces guanciale or unsmoked bacon, sliced, cut into 1x1/4-inch strips, divided; 1 garlic clove, peeled; 1 1-inch dried peperoncino or 1/4 teaspoon dried crushed red pepper; 1 cup finely chopped onion; 2 tablespoons balsamic vinegar; 1 pound cherry tomatoes, chopped (about 3 cups); 12 ounces bucatini or spaghetti; 3/4 cup freshly grated Pecorino Romano cheese or Parmesan cheese (about 2 1/2 ounces)

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Bucatini All'amatricianaPornchai Mittongtare

This is named after the town of Amatrice, not too far from Rome, where the sauce has long been prepared using the few ingredients that were always available: sun-ripened tomatoes, guanciale (salt-cured pork jowl), and a touch of firey peperoncino (dried hot chile).

Recipe notes

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