Bucatini All’Amatriciana

A beautiful yet simple pasta that embodies all that Italian cooking stands for!

The sauce is made up of guanciale which is similar to pancetta, chilli, red onions, and a tin of tomatoes, finished with a good shaving of Pecorino. A really simple but delicious recipe - exactly what Italian food is all about! 

If you haven’t tried it, you must! It is sooo good! I served it with a fresh tomato and buratta salad and some garlic bread, and it was so delicious.

Also Bucatini! This pasta is a little bit thicker than spaghetti and has a hole through the middle so it soaks up the sauce and each bite bursts with flavour. 

Prep Time: 5 min

Cooking Time: 25 min

Serves: 4

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Ingredients:

• 1 TBS olive oil

• 1/2 red onion, finely chopped

• 80g guanciale - about 6 slices cut about 1/2 cm thick - You can purchase from an Italian deli. Alternatively, use pancetta or bacon 

• 1/2 TSP chilli flakes (or more!)

• 1/2 cup white wine (optional)

• 1 tin whole peeled tomatoes - I used Mutti San Marzano 

• 1/4 cup grated parmesan 

• 1/2 pack Bucatini 

• Fresh basil to serve 

Method: 

Heat a pan over a medium heat and add the olive oil 

Slice the guanciale into 1/2cm pieces 

Add the finely chopped red onion, chilli flakes and guanciale and cook for about 10 mins stirring occasionally.

Turn the heat up to medium/high and pour in the wine. Let it simmer for a few mins until reduced

Crush the tomatoes in a bowl with a fork until mostly crushed 

Add the tomatoes to the pan and mix until combined. Let it simmer on a low/medium heat for 15-20 mins 

Meanwhile cook your pasta as per the packet instructions in heavily salted water and reserve some of the pasta water

Add the grated parmesan and about 1-2 TBS of the pasta water and stir until combined.

Once the pasta is cooked, transfer to the sauce and give it a good stir until the pasta is coated in the sauce.

Serve topped with parmesan and fresh basil & enjoy!