Bucatini All'Amatriciana Recipe

Ingredients

• 5 ounces bucatini pasta
• cup extra-virgin olive oil
• 3 crushed garlic cloves
• 1 ounces guanciale (cured pork cheek), sliced
• cup sliced red onion
• 1 pinch red pepper flakes
• (8 ounce) can crushed San Marzano tomatoes
• Salt and ground black pepper to taste
• 1 ounce freshly grated Pecorino Romano cheese

Directions

1. Fill a large pot with lightly salted water and bring it to a rolling boil. Add the bucatini pasta and stir. Return to a boil and cook, uncovered, for about 11 minutes, stirring occasionally, until the pasta is tender. Once done, drain the pasta and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the crushed garlic cloves and cook until they turn golden brown, about 1 minute. Remove the garlic with a slotted spoon and discard it.
3. In the same skillet, add the sliced guanciale. Cook and stir for about 4 minutes, or until it becomes crisp and golden brown.
4. Add the sliced red onion and red pepper flakes to the skillet. Cook, stirring occasionally, for about 3 minutes, until the onion becomes translucent.
5. Stir in the crushed San Marzano tomatoes, followed by salt and black pepper to taste. Let the tomato sauce simmer for about 10 minutes, allowing the flavors to meld together.
6. Once the sauce is ready, add the cooked bucatini pasta and freshly grated Pecorino Romano cheese. Toss everything together until the pasta is evenly coated with the sauce.
7. Serve immediately and enjoy your delicious bucatini with guanciale and tomato sauce!

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.