Bucatini all'amatriciana: ricetta economica, facile e veloce.

Bring a large pot of salted water to a boil and cook the bucatini according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

In a large skillet, heat the olive oil over medium heat. Add the diced guanciale and cook until crispy, about 5-7 minutes.

If using, add the minced garlic to the skillet and sauté for 1 minute until fragrant.

Add the crushed tomatoes to the skillet and stir to combine. Let the sauce simmer for about 10 minutes, allowing it to thicken slightly.

Stir in the red pepper flakes and black pepper, adjusting to taste. If the sauce is too thick, add some reserved pasta water to reach desired consistency.

Add the cooked bucatini to the skillet and toss to coat the pasta in the sauce.

Remove from heat and stir in the grated Pecorino Romano cheese until well combined.

Serve immediately, garnished with additional cheese and black pepper if desired.

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