Pasta all’Amatriciana

Pasta all amatriciana is a bold and vibrant dish, representing the heart of Roman cooking. With just a few key ingredients such as tomatoes, pancetta, and onion, this classic sauce delivers big, powerful flavors. To create a recipe that pays homage to this traditional sauce, we opted for pancetta instead of bacon, as it offers a meatier and saltier profile. The combination of diced tomatoes, onion, and red pepper flakes adds a perfect balance of acidity, sweetness, and a hint of heat. By adding the cooked pancetta at the end, we ensure its crispiness is preserved. Bucatini, a thin and long pasta shape resembling drinking straws, is the traditional choice, but any strand pasta will work beautifully. When purchasing Pancetta, we recommend asking the butcher to slice it ¼ inch thick. If using bacon, opt for slab bacon and slice it into ¼-inch-thick pieces yourself. Discover the nutritional information following the recipe.

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 6 ounces pancetta, sliced ¼ inch thick and cut into 1-inch strips
• 1 onion, chopped fine
• ½ teaspoon red pepper flakes
• 1 (28-ounce) can of diced tomatoes
• Salt
• 1 pound bucatini
• 1½ ounces Pecorino Romano cheese, grated (¾ cup)

PREPARATIONS:

1. In a 12-inch skillet, cook the olive oil and pancetta over medium heat until the pancetta becomes well-browned and crisp, which takes about 8 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate.
2. Pour off all but 2 tablespoons of the fat left in the skillet, then add the chopped onion and cook over medium heat until softened approximately 5 minutes. Stir in the red pepper flakes and cook until fragrant, about 30 seconds. Add the diced tomatoes, bring the mixture to a simmer, and cook until slightly thickened, around 10 minutes. Season with salt to taste.
3. Meanwhile, in a large pot, bring 4 quarts of water to a boil. Add the bucatini and 1 tablespoon of salt, then cook, stirring often, until the pasta reaches an al dente texture. Reserve ½ cup of the cooking water, then drain the pasta and return it to the pot. Add the sauce, crisped pancetta, and Pecorino cheese, and toss to combine. Season with salt to taste and adjust the consistency by adding the reserved cooking water as needed. Serve immediately.

YIELD: This recipe serves approximately 4-6 people.

SPECIAL INSTRUCTIONS:

• When buying pancetta, request the butcher to slice it ¼ inch thick. If using bacon, purchase slab bacon and slice it into ¼-inch-thick strips at home.

TIPS:

• For a spicier kick, adjust the amount of red pepper flakes according to your preference.
• Bucatini is the traditional pasta for this dish, but feel free to substitute it with your favorite strand pasta.

Pasta all amatriciana captures the essence of Roman cuisine with its bold flavors and simple ingredients. By utilizing pancetta, diced tomatoes, and the perfect balance of spices, this sauce delivers a taste that will transport you to the heart of Italy. With the versatility to pair with various pasta shapes, this recipe allows you to personalize your meal. Enjoy the crispy pancetta, the tangy tomato sauce, and the rich flavors of Pecorino Romano cheese in every bite. Bring the taste of Rome to your kitchen with this authentic pasta all amatriciana recipe.