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Per serving
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- 1
Render the guanciale
Cut the guanciale into short batons, about a quarter-inch thick. Put it in a cold pan with the olive oil and set it over medium heat. You want it to render slowly — the fat should melt out and the meat should turn deep gold and crisp at the edges, about 8 minutes. Don't rush this. That rendered fat is the soul of the dish. Lift the guanciale out with a slotted spoon and set it aside, leaving the fat in the pan.
- 2
Build the sauce
Add the red pepper flakes to the hot fat and let them bloom for a few seconds. Pour in the white wine and scrape up anything stuck to the bottom, letting it reduce by half. Crush the San Marzano tomatoes by hand and add them with their juice. Season with a little salt and a good grind of black pepper. Simmer gently for 15 minutes, until it thickens and the fat and tomato come together into something glossy.
- 3
Cook the pasta
Meanwhile, boil the bucatini in well-salted water until just shy of al dente — it will finish in the sauce. Bucatini is a hollow noodle and it drinks up sauce beautifully, so give it a little less time than the box says. Save a cup of the pasta water before you drain.
- 4
Marry it all together
Return the guanciale to the sauce, then add the drained bucatini and toss over low heat for a minute, loosening with a splash of pasta water so everything clings. Pull the pan off the heat and add most of the pecorino, tossing hard so it melts into a creamy coat rather than clumping. Serve right away with the rest of the cheese on top.
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Bucatini all'Amatriciana
Created by: PastaAndProsciutto
Ingredients
- 1 lb bucatini
- 6 oz guanciale
- 1 tbsp olive oil
- 1/4 cup dry white wine
- 28 oz canned San Marzano tomatoes
- 1/2 tsp red pepper flakes
- 1 cup pecorino romano
- salt
- black pepper
Instructions
- Render the guancialeCut the guanciale into short batons, about a quarter-inch thick. Put it in a cold pan with the olive oil and set it over medium heat. You want it to render slowly — the fat should melt out and the meat should turn deep gold and crisp at the edges, about 8 minutes. Don't rush this. That rendered fat is the soul of the dish. Lift the guanciale out with a slotted spoon and set it aside, leaving the fat in the pan.
- Build the sauceAdd the red pepper flakes to the hot fat and let them bloom for a few seconds. Pour in the white wine and scrape up anything stuck to the bottom, letting it reduce by half. Crush the San Marzano tomatoes by hand and add them with their juice. Season with a little salt and a good grind of black pepper. Simmer gently for 15 minutes, until it thickens and the fat and tomato come together into something glossy.
- Cook the pastaMeanwhile, boil the bucatini in well-salted water until just shy of al dente — it will finish in the sauce. Bucatini is a hollow noodle and it drinks up sauce beautifully, so give it a little less time than the box says. Save a cup of the pasta water before you drain.
- Marry it all togetherReturn the guanciale to the sauce, then add the drained bucatini and toss over low heat for a minute, loosening with a splash of pasta water so everything clings. Pull the pan off the heat and add most of the pecorino, tossing hard so it melts into a creamy coat rather than clumping. Serve right away with the rest of the cheese on top.