BUCATINI ALL'AMATRICIANA | Cook with Me! LIVE Tutorial | Easy, Classic Pasta Recipe

Video Description

How to make the classic Italian dish: Bucatini all'Amatriciana. RECIPE BELOW for you to cook along! I also don't recommend the pancetta I used for this video as it didn't have a ton of fat and the meat just didn't cook as well as I wanted. I've cooked pancetta many times, and this has never happened. The brand is Busseto! Not a fan! The pancetta I like more is from Citterio. Or, if you are a fortunate person who has access to an Italian market or Eataly, go get some Guanciale! Ok, now recipe below. INGREDIENTS: 2 tsp olive oil 5 oz. guanciale (I used thick cut pancetta. you can use thinly sliced or tiny cubes if that is all you can find. You can also use bacon. If you can only find 4 oz. packs, that is also fine!) Crushed red pepper flakes to taste (recommend about 1/4-1/2 tsp) 1/4 tsp. freshly ground black pepper, or just to taste 1/2 cup red onion, finely chopped (can also use shallot) 1 clove of garlic, minced 2 cups whole San Marzano tomatoes 1/4 cup Pecorino Romano, plus extra for topping 2 tbsp Parmesan (optional, but I did use it in the video for fun) Generously salted water for boiling pasta 1/2 lb (8 oz.) bucatini, (can sub any pasta of your choice) METHOD: 1) Heat a skillet over medium high heat. Add the olive oil until and let it come to a shimmer. Then, add the pancetta. Cook until crispy and golden brown. The fat is swirling around the pan (4-5 minutes.) 2) Adjust the heat to medium, and add the onion. Sauté for another 4-5 minutes until softened and tender. Then, add the garlic and sauté for another 2 minutes until fragrant. 3) Add the tomatoes and mix all of the ingredients together. Let the sauce simmer for 20-25 minutes, breaking the tomatoes apart with a wooden spoon every few minutes or so. After 25 minutes, the sauce should have a thicker consistency and the tomatoes should have loosened up to release their juices and more flavor. 4) In a large stockpot, bring some water to a boil and salt generously. 5) Add the bucatini and cook for two minutes less than the package indicates (typically 5-6 minutes) 6) With the heat on medium/medium low, transfer the pasta to the sauce and reserve 1 cup of pasta water. The pasta itself with bring water when you transfer it over, so don't add pasta water just yet! 7) As you toss the pasta in the sauce, slowly add the Pecorino Romano onto the pasta as you're moving it around the sauce. The goal is to have the cheese and sauce stick to the pasta. Make sure you'e tossing with tongs or a wooden spoon because you do not want to break the pasta. Add the Parmesan, if using, and continue tossing. 8) If your sauce is feeling too thick, add 1/4 cup of pasta water and continue to cook the pasta over medium heat, until the sauce thickens and sticks to the pasta. 9) You know the pasta is done when the sauce sticks to it, lightly coating each noodle and turning it a bright red/orange. It should also look glossy from the pancetta fat. Serve in a skillet or on a plate and top with a little more Pecorino if you wish :)