Bucatini d’Amatriciana

Maybe needs a splash of white wine between the carrots and the tomatoes, but this has a high yummmability factor!
3 T. olive oil
4 oz thinly sliced guanciale or pancetta, cut in 3/4″ pieces
freshly cracked pepper to taste
2 cloves garlic, minced
1 small carrot,minced
1/2 onion, minced
1/2 t. crushed red chile flakes
1 – 28oz can San Marzano tomatoes, undrained and pureed, salt to taste

1 lb bucatini

1 1/4 c pecorina romano, grated

Heat oil in saute pan — saute guanciale until lightly browned. Add pepper and saute, stirring until toasted and fragrant.

Add carrots, garlic and onion and saute until softened.  Add chile flakes, saute 1 minute.  Add tomato puree, reduce to low

and simmer for about 20 to 25 minutes until thickened.

Boil bucatini in salted water until al dente — about 6 -7  minutes. Drain, reserving 1/2 cup pasta water.

Add pasta to sauce along with 1/2 cup pasta water and toss until well-coated.  Sprinkle with pecorino romano and serve in heated bowl.

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