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MARIO BATALI Bucatini All’Amatriciana

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1/4 cup olive oil
12 ounces guanciale (thinly sliced)
1 red onion (peeled, thinly sliced)
3 cloves garlic (peeled, thinly sliced)
1 1/2 teaspoons red pepper flakes
2 cups basic tomato sauce (
1 pound bucatini
Pecorino Romano (grated, to garnish)

Bring 6 quarts of water to a boil in a large pot. Season with salt.
In a large saute pan over medium heat, add the olive oil, guanciale, onion, garlic, and red pepper flakes, and cook until the onion has softened and the guanciale is slightly browned, about 12 minutes. Drain all but 1/4 cup of the fat out of the pan. Add the tomato sauce, and bring to a boil over medium high heat. Reduce heat to a simmer and allow to bubble for 6 to 7 minutes.
In the large pot, add the bucatini and cook for about a minute less than the package directions. Drain and add the pasta to the simmering sauce. Toss to coat.
To Serve: In a large pasta bowl, add the pasta and top with Pecorino Romano.
Tip: If you can’t find guanciale, use good quality bacon.

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