Bucatini All'Amatriciana
Serves: 5
Callie Medhurst
1 January 1970
Based on User reviews:
45
Spice
42
Sweetness
56
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
140 g
Pasta (bucatini)1 cup
Extra-Virgin Olive Oil1 cup
Red Onion (sliced)1 pinch
Red Pepper Flake1
SaltDirections:
1
Fill a large pot with lightly salted water and bring to a rolling boil
2
Stir in bucatini and return to a boil
3
Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes
4
Drain
5
Heat oil in a large skillet over medium-high heat
6
Add garlic cloves; cook until golden brown, about 1 minute
7
Remove with a slotted spoon and discard
8
Add guanciale; cook and stir until crisp and golden, about 4 minutes
9
Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes
10
Stir in tomatoes, salt, and black pepper
11
Simmer tomato sauce until flavors combine, about 10 minutes
12
Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated