Bucatini All Amatriciana

Bucatini All Amatriciana
Recipe type: entrees
  • ¾ pound buatini pasta or spaghetti
  • 5 tablespoons extra-virgin olive oil
  • 4 ounces pancetta, sliced & cut into strips
  • 1 1-inch dried peperoncino (14 teaspoon dried crust red pepper)
  • ½ cup freshly grated Pecorino Romano cheese or Parmesan cheese
  1. In a large pot of salted boiling water, cook the pasta until it is al dente.
  2. Reserve ¼ cup of the pasta water.
  3. Drain.
  4. Keep warm.
  5. In a large saute pan set over med. heat, warm 2 tablespoons of the olive oil.
  6. Add the pancetta & saute until crisp.
  7. Transfer the pancetta to a paper-towel-lined-plate to drain.
  8. Add remaining oil to the same saute pan, set over med. heat.
  9. Add garlic & peperoncino; saute until pepeoncino darkens, about 2 min.
  10. Salt & pepper to taste.
  11. Add drained pasta to the saute pan.
  12. Toss to coat with the oil.
  13. Add the reserved pasta water.
  14. Add the grated cheese.
  15. Toss to coat.