Bucatini Amatriciana with Smoked Pancetta

Explore the depths of Italian culinary tradition with this Bucatini Amatriciana, a robust pasta dish that marries the smokiness of smoked pancetta with the vibrant tang of tomato sauce. The combination provides a rich, layered flavor profile that is both comforting and invigorating. Bucatini pasta, known for its thick and hollow shape, adds a unique texture, absorbing the sauce beautifully. This dish exemplifies the harmony of simple ingredients evolving into a sumptuous meal, ideal for any pasta lover looking for a genuine taste of Italy.

Ingredients

• 8 oz bucatini pasta
• 4 oz smoked pancetta, diced
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can crushed tomatoes
• 1/4 cup fresh parsley, chopped
• 1/4 cup Pecorino Romano cheese, grated
• salt
• black pepper

Instructions

1. Start by heating a large pot of water over high heat until boiling. Generously salt the water, add the bucatini, and cook according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the pasta and set aside.
2. In a large skillet, add the olive oil and warm over medium heat. Once hot, introduce the diced pancetta and fry until it is crisp and golden, about 5 minutes.
3. To the skillet with pancetta, add the chopped onion and minced garlic. Sauté these until the onion becomes translucent and fragrant, about 3 minutes.
4. Pour the crushed tomatoes into the skillet and reduce the heat to low. Allow the sauce to gently simmer, stirring occasionally to prevent sticking, for about 15 minutes.
5. Sprinkle a pinch of salt and a grind of black pepper into the sauce for seasoning. Adjust according to taste.
6. Combine the cooked bucatini with the tomato sauce in the skillet. Toss well to ensure the pasta is evenly coated. If the sauce appears too thick, gradually add the reserved pasta water until the desired consistency is achieved.
7. Plate the pasta and sprinkle generously with chopped fresh parsley and grated Pecorino Romano cheese before serving.

Keywords: Pasta, Pancetta, Tomato, Main Course, Italian

Spice Rack: Salt, Black Pepper

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