EASY Bucatini all'Amatriciana Recipe

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta is leaner, while bacon is widely available and less expensive.

Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan offers a similar flavor profile at a lower cost.

Grate the Pecorino Romano cheese.

Slice the red onion into thin slices.

Cut the guanciale into thin matchsticks.

Heat olive oil in a pan over medium heat and add guanciale, spreading it in a single layer to brown.

Once the guanciale fat is translucent, add the sliced onion and stir.

Add red pepper flakes and sauté until the onions are tender.

Increase heat and add red wine, boiling to burn off the alcohol.

Add stewed tomatoes, tomato paste, and salt, breaking up the tomatoes with a spatula.

Reduce the heat and let the sauce simmer while boiling the pasta.

In a large pot, boil salted water and add the bucatini, cooking for about two minutes less than package directions.

Drain the pasta, reserving some boiling liquid if needed.

Add the grated Pecorino Romano to the sauce, then add the bucatini and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens