Sunday Pasta™: Bucatini all’Amatriciana
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Would you ever eat lobster without wearing a bib? Only at your shirt’s peril. This is common knowledge. But lobster is not alone. Although I can think of few bowls of anything that I like more than Bucatini all’Amatriciana, especially on a cool day when it is pure comfort, I find no food to be more bib-worthy. I’ve never escaped without wearing some of the accompanying sauce on my shirt. Why? Because bucatini is one thick string, and nearly impossible to twirl onto a fork without a little splash. I have found hope, however, in a recent discovery: three foot long bucatini. After the shock and awe wore off, I realized that the incredible length allowed for easy twirling with minimal splashing. So get it if you can. If not, break out the bib and enjoy.
Bucatini all’Amatriciana is a favorite in Rome, but it hails from the mountain town of Amatrice in northern Lazio, where purists would not substitute pancetta for guanciale. Nor would they add onion. But they may add a little chili pepper. The sauce is most often served with bucatini, but spaghetti or rigatoni will do.
Ingredients
Instructions
Bring a large pot of salted water to boil for the pasta.
Cut the guanciale (or pancetta) into thick bite-sized strips or cubes. Slice the onion very thin. In a large skillet, heat the olive and add the pancetta. Stir for a about a minute or so, and then add the onion. When the onion and pancetta are golden, add the tomatoes, salt and pepper. Cook for about 30+ minutes, or until the sauce thickens.
Cook the bucatini until just shy of al dente, drain it, and add it to the skillet with the sauce. Cook together for one minute. Serve immediately, with a sprinkle of Pecorino.
Check out our wine pairings to compliment this recipe and our About post that gives a brief history of the dish.
Buon Appetito!
Ed Garrubbo, Editor
That looks really, really good. I’ll have to check my local Italian market to see if they have three foot long bucatini. Thanks Ed!