Bucatini All'Amatriciana

Ingredients for Bucatini All'Amatriciana

• 230g guanciale, cut into 1/4-inch dice

• 2 teaspoons red-pepper flakes

• 2 (400g) cans stewed tomatoes with juices, chopped

• 675g bucatini or spaghetti

• Kosher salt

• 60ml extra-virgin olive oil

• 300ml (110g) grated Pecorino Romano

Cook guanciale in a large deep skillet over medium heat, stirring occasionally, until browned and crisp and fat is fully rendered, about 10 minutes. Stir in crushed red pepper and cook for 1 minute. Add tomatoes and simmer until thickened and tomatoes have broken down, about 15 minutes.

Meanwhile, cook pasta in a large pot of salted water until just al dente. Drain pasta, reserving 240ml pasta cooking liquid. Add pasta to skillet along with reserved cooking liquid and cook over high heat, stirring and tossing, until pasta is thickly coated with sauce, about 3 minutes. Stir in oil and cheese and serve.

The sauce can be cooked up to 3 days ahead. Refrigerate in an airtight container.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.