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Bucatini all'Amatriciana-ish
Ingredients
Directions
Ingredients
¾ lb
bucatini
Jump
1 tbsp
olive oil
Jump
¼ lb
pancetta, cut into ½-inch dice
Jump
1 sm
red onion, thinly sliced
Jump
2
cloves garlic, thinly sliced
Jump
½ tsp
crushed red pepper flakes
Jump
28-ounce can whole San Marzano tomatoes
Jump
Freshly ground black pepper
Jump
½ c
chopped flat-leaf Italian parsley
Jump
½ c
grated Pecorino Romano cheese, plus more for serving
Jump
Bucatini all’Amatriciana-ish

This Roman dish generally calls for guanciale (cured pig jowl), but I like to use pancetta, which is more read­ily available and can be found at most grocery stores. If you can’t find it, bacon works, too, but will give the sauce a smokier flavor (I’ve used in it in the past with great results). I also opt for red onions as opposed to the yellow variety. Their sweetness couples nicely with this spicy, salty sauce, plus their pink color strewn throughout the sauce makes for a vibrant contrast.

Also see: Pasta Don’t Preach: Why You Should Cook by Pasta Shape, Not Name

4 Servings

  1. Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook until al dente, according to package directions.
  2. While the pasta cooks, prepare the sauce: Heat the oil in a 12-inch skillet over medium heat. Add the pancetta and cook until crisp, about 5 minutes. Remove and set aside on a plate lined with a paper towel. Add the onion and cook until it begins to brown, about 5 minutes. Add the garlic and red pepper flakes and cook 2 minutes more.
  3. Add the tomatoes to the skillet, crush them with a spatula or the back of a spoon, and stir to combine. Season with salt and black pepper and allow it to simmer while the pasta finishes cooking.
  4. Add the pasta and parsley directly to the skillet and toss to combine, adding ¼ cup of pasta water or more (up to 1 cup) as needed to loosen up the sauce. Add the Pecorino Romano and reserved pancetta and toss again.
  5. Plate in bowls and pass Pecorino Romano at the table, if desired.

Excerpted from Back Pocket Pasta by Colu Henry, copyright © 2017, published by Clarkson Potter, an imprint of Penguin Random House LLC.