Bucatini allamatriciana –Are you ready to dive into the delicious world of pasta with a spicy twist? Let’s whip up a classic Italian favorite: Pasta all’Amatriciana! This dish is not just comforting; it’s like a warm hug from your favorite Nonna. Grab your apron, and let’s get our cook on!
Salsa Amatriciana
This rich tomato sauce paired with crispy guanciale is pure magic. Just the thought of it is enough to make your taste buds do a happy dance. So, let’s gather our ingredients and start cooking!
Ingredients
Here’s what you’ll need to create this culinary masterpiece:
- 400g bucatini pasta
- 150g guanciale (or pancetta, if you’re in a pinch)
- 400g canned tomatoes (whole or crushed)
- 1 small onion (finely chopped)
- 50g Pecorino Romano cheese (grated, plus extra for serving)
- Olive oil
- Salt and pepper to taste
- Optional: Red pepper flakes for extra heat
Instructions
Let’s get that sauce bubbling! Follow these easy-peasy steps:
- First things first, fill a large pot with water and bring it to a boil. Once it’s bubbling like a hot spring, add a generous pinch of salt.
- In a large skillet, heat a drizzle of olive oil over medium heat. Toss in the chopped guanciale and let it sizzle away until it becomes crispy and golden. The aroma will be simply irresistible!
- Once the guanciale is ready, add the chopped onion and sauté until it softens. Don’t forget to stir occasionally – we don’t want any burnt bits ruining the party!
- Next, pour in the canned tomatoes. If you’re using whole tomatoes, break them up with a spoon. Season with salt, pepper, and optional red pepper flakes. Let the sauce simmer for about 15-20 minutes until it thickens beautifully.
- While the sauce is cooking, toss that bucatini into the boiling water and cook according to the package instructions. Remember, we want it al dente, not mushy!
- Once the pasta is ready, drain it but save a cup of the pasta water. Sometimes pasta needs a splash of liquid love to bring everything together.
- Toss the drained pasta into the sauce, gently mixing it all together. If the sauce is too thick, add a little reserved pasta water until it’s just right.
- Finally, sprinkle the grated Pecorino Romano cheese over your creation and give it a good mix. Serve hot, garnished with extra cheese and maybe a cheeky sprig of basil if you’re feeling fancy!
And there you have it! A plate of Bucatini all’Amatriciana that will make even the fussiest eaters jump for joy (or pasta). Enjoy every slurp and savor the rich flavors!
