Sunday, September 9, 2012

Bucatini All'Amatriciana

Serves 4

- ¾ pound guanciale, or pancetta, thinly sliced
- 3 garlic cloves
- 1 red onion, halved and sliced ½-inch thick
- 1 ½ teaspoons hot red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ cups basic tomato sauce
- 1 pound bucatini
- 1 bunch of flat-leaf parsley, leaves only
- Pecorino Romano, for grating 

1. Being 6 quarts of water to a boil and add 2 tablespoons of salt.
2. Place the guanciale slices in a 12- to 14-inch sauté 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.
3. 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. 

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