Bucatini all'Amatriciana

Ingredients

Instructions

1. 1

   Bring the water to a boil in a large pot. Salt it with the fine salt. While the water heats, cut the guanciale and pancetta into short batons about 5 mm thick, finely slice the onion, and crush the peeled whole tomatoes by hand or with a fork into a coarse sauce.

2. 2

   Set a wide frying pan over medium heat. Add the guanciale, pancetta, and extra-virgin olive oil, then cook gently for 4-5 minutes until the fat renders and the meat is lightly crisp at the edges but not dark. Add the onion and chili flakes and cook for 2 minutes more, stirring often, until the onion softens and turns translucent.

3. 3

   Pour in the dry white wine and let it bubble briskly for 1 minute, scraping the pan so the reduced wine picks up the rendered pork flavor. Add the crushed tomatoes and black pepper, lower to a lively simmer, and cook for 8-10 minutes until the sauce thickens slightly and the fat begins to emulsify into the tomato.

4. 4

   Cook the bucatini in the boiling salted water until just shy of al dente, usually 1-2 minutes less than the package time. The center should still have a slight bite, because it will finish in the sauce.

5. 5

   Transfer the bucatini directly to the pan of sauce with a small splash of pasta water clinging to it. Toss over medium heat for 1-2 minutes until the sauce coats the pasta and the bucatini is fully al dente. If needed, loosen with another spoonful of pasta water; the sauce should look glossy, not watery or dry.

6. 6

   Turn off the heat and add most of the pecorino romano, reserving a little for serving. Toss vigorously so the cheese melts into the sauce without clumping. Divide between warm bowls, finish with the remaining pecorino, and serve immediately.

Nutrition per serving

Notes

• •For the most traditional version, use only guanciale and omit the pancetta and onion; this version keeps the user's requested ingredients while staying close in spirit to the classic.
• •Do not add extra salt to the sauce before tasting: guanciale, pancetta, pecorino, and salted pasta water already provide significant seasoning.
• •If the pork browns too fast, lower the heat. Slow rendering gives better texture and a sweeter, cleaner flavor.
• •A little pasta water helps the tomato, pork fat, and cheese bind into a silky sauce.

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