Bucatini all'Amatriciana

Ingredients · 4 servings

• 30 gExtra virgin olive oil
• 150 gBacon
• 120 gRed onion
• 12 gGarlic cloves
• 1 gHot red pepper flakes
• 400 gTomato sauce
• 360 gBucatini pasta
• 80 gPecorino romano cheese
• 20 gSalt

Equipment

stovetop, colander, large pot, saute pan, serving bowls, tongs, wooden spoon

Instructions

1. 1
   Prep and boil water

   Gather all ingredients and tools, then heat a large pot of water on the stovetop and add salt once it comes to a rolling boil. · 10 min

   What to look for: water at a rolling boil

2. 2
   Render bacon base

   Add extra virgin olive oil, bacon, red onion, garlic cloves, and hot red pepper flakes to a sauté pan and cook over low heat until the onion is soft and the bacon releases its fat. · 12 min

   When it is done: bacon fat rendered and pieces lightly cooked

3. 3
   Simmer tomato sauce

   Carefully pour off excess fat, leaving some in the pan, then add the tomato sauce, bring to a boil, reduce to a gentle simmer, and let it bubble steadily. · 7 min

   What to look for: sauce gently bubbling

4. 4
   Cook bucatini

   Add bucatini pasta to the boiling salted water and cook until very firm to the bite, then drain well. · 9 min

   When it is done: al dente, opaque center just disappearing

5. 5
   Toss and serve

   Add the drained bucatini to the simmering sauce, toss to coat, then divide among bowls and finish with grated Pecorino Romano cheese. · 2 min

   What to look for: pasta evenly coated and glossy