Mario Batali’s Bucatini all’Amatriciana
- 3/4 pound guanciale or pancetta, thinly sliced
- 3 garlic cloves
- 1 red onion, halved and sliced 1/2 inch thick
- 1 1/2 teaspoons hot red pepper flakes
- Kosher salt and freshly ground black pepper to taste
- 1 1/2 cups basic tomato sauce
- 1 pound bucatini
- 1 bunch of flat-leaf parsley, leaves only
- Pecorino Romano, for grating
Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
Place the guanciale slices in a 12-to 14-inch saut’ pan in a single layer and cook over medium-low heat until most of the fat has been rendered from the meat, turning occasionally. Remove the meat to a plate lined with paper towels and discard half the fat, leaving enough to coat the garlic, onion, and red pepper flakes. Return the guanciale to the pan with the vegetables and cook over medium-high heat for 5 minutes, or until the onions, garlic, and guanciale are light golden brown. Season with salt and pepper, add the tomato sauce, reduce the heat, and simmer for 10 minutes.
Cook the bucatini in the boiling water according to the package directions, until al dente. Drain the pasta and add it to the simmering sauce. Add the parsley leaves, increase the heat to high, and toss to coat. Divide the pasta among four warmed pasta bowls. Top with freshly grated Pecorino cheese and serve immediately.
This recipe is from The Babbo Cookbook.