Bucatini All'Amatriciana
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
47
Spice
59
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 large
Onion (cut in 1/2-inch dice)Directions:
1
Watch how to make this recipe
2
Coat a large saucepan with olive oil
3
Add the guanciale and saute over low heat
4
Cook until it is brown and crispy and has rendered a lot of fat
5
Remove and reserve 1/3 of the guanciale for garnish
6
Bring the pan to a medium heat and add the onions and crushed red pepper
7
Season generously with salt, to taste
8
Cook the onions until they are translucent, starting to turn golden and are very aromatic
9
Add the tomatoes and bring to a boil, then reduce the heat and simmer the sauce for about 1 hour, tasting periodically
10
Adjust the salt, as needed
11
Bring a large pot of well salted water to a boil over high heat
12
Add the pasta and cook for 1 minute less than the instructions on the package
13
Remove 3 or 4 ladlefuls of the sauce from the pot to a bowl, as an insurance policy
14
You can always add it back in but it's harder to take out once the pasta is in the pan
15
You're looking for the perfect ratio between pasta and sauce
16
Drain the pasta from the water and add to the pot of sauce
17
Stir to coat with the sauce
18
This is how you always finish pasta; you cook it in the sauce to perform the marriage of the pasta and the sauce
19
Add more sauce, if necessary
20
Add in the cheese and drizzle with olive oil to really bring the marriage together
21
Toss to coat and serve in shallow bowls garnished with cheese and the reserved guanciale
22
YUUUMMMEEEEE!