Bucatini All' Amatriciana

VIDEO LINK:  https://youtu.be/GQf2FJ2D4ak

Yields: 4-5 Servings      Prep time: 15 minutes      Cook time: 45 minutes

Ingredients: 

• 1 lb. of  bucatini pasta 

• 1 tablespoon extra virgin olive oil 

• 1/2 lb. of pancetta or guanciale (cured pork cheek), cut into small cubes 

• ½ red onion, finely chopped 

• 1 (28 or 35 oz.) can of imported plum tomato 

• ½ cup grated pecorino Romano cheese 

• Pinch of crushed red pepper 

• ¼ tsp. black pepper 

• 1 tsp. of salt

Instructions: 

1.  Prepare Ingredients: Slice pancetta into small pieces. Dice red onion. 

2.  Render Pancetta: Heat olive oil in a large skillet over medium heat. Add pancetta and cook for 10 minutes, or until crispy. 

3.  Sauté Onions: Remove the pancetta from the skillet and set aside. Add diced red onion to the skillet and cook until translucent. 

4.  Add Tomato and Season: Add crushed red pepper flakes to the skillet and cook for a few seconds. Add plum tomatoes, salt, and pepper. Crush the tomatoes with a spoon or potato masher. 

5.  Cook Pasta: While the sauce simmers, cook bucatini pasta according to package directions until al dente. 

6.  Combine and Finish: Add the cooked bucatini to the skillet with the sauce, along with the reserved crispy pancetta. Toss to coat evenly. 

7. Serve: Stir in grated Romano cheese and cook for an additional minute, stirring constantly. Serve immediately with additional grated pecorino Romano cheese. Enjoy!