Pasta All'Amatriciana

January 14, 2015


In a large, deep skillet, cook the guanciale or pancetta over moderate heat, stirring frequently, until lightly browned, about 6 minutes. Using a slotted spoon, transfer to a plate.

Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, garlic and crushed red pepper and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, about 6 minutes. Return the meat to the skillet. Add the tomato sauce, season with salt and simmer until very thick, about 10 minutes.

Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Drain the pasta, reserving ½ cup of the cooking water.

Add the pasta to the sauce along with the reserved cooking water and stir over moderately high heat until the pasta is evenly coated, 2 minutes. Split the pasta in 4 pasta bowls, finish with parsley and grated pecorino cheese.


  • ½ pound ground guanciale (cured pork jowl) or substitute cured pancetta
  • 1 medium white onion, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1½ teaspoons crushed red pepper
  • 12 ounces prepared tomato sauce
  • Kosher salt
  • 1 pound bucatini pasta
  • ½ cup flat-leaf parsley leaves
  • Grated Tuscan pecorino cheese
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