Bucatini All'Amatriciana

From the kitchen of Carly

Crispy guanciale renders into pure pork fat, then collides with tomatoes and red pepper for this Roman classic. Bucatini catches every bit of that rich, spicy sauce. Pecorino Romano finishes the job with salty, sharp bite.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 18 ounces guanciale, cut into 1/4-inch dice
  • 12 teaspoons red-pepper flakes
  • 12 (14.5 ounce) cans stewed tomatoes with juices, chopped
  • 11 1/2 pounds bucatini or spaghetti
  • 1Kosher salt
  • 11/4 cup extra-virgin olive oil
  • 11 1/4 cups (4 ounces) grated Pecorino Romano

Instructions

  1. 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.

  2. Meanwhile, cook pasta in a large pot of salted water until just al dente. Drain pasta, reserving 1 cup 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.

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