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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This dish is named for the town of Amatrice, about an hour east of Rome. Ingredients:
1/4 cup extra virgin olive oil |
12 ounces bacon, thinly-sliced |
1 red onion, cut lengthwise in half and then into 1/4-inch-thick half-moons |
3 garlic cloves, sliced |
1 1/2 teaspoons hot red pepper flakes |
2 cups tomato sauce |
1 lb bucatini pasta |
freshly grated pecorino romano cheese |
Directions:
1. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
2. Meanwhile, in a 10- to 12-inch sauté pan, combine the olive oil, garlic, and red pepper flakes; set over low heat and cook until the onion is softened and the guaniciale has rendered much of its fat, about 12 minutes.
3. Drain all but 1/4 cup of the fat out of the pan (and set aside for tomorrow's breakfast). Add the tomato sauce, turn up the heat, and bring to a boil, then lower the heat to a simmer and allow to bubble for 6 to 7 minutes.
4. While the sauce simmers, cook the bucatini in the boiling water for about a minute less than the package directions, until still very firm; drain.
5. Add the pasta to the simmering sauce and toss for about 1 minute to coat. Divide the pasta among four heated bowls and serve immediately, topped with freshly grated pecorino.
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