By Pat Zaby, CRS, broker/owner at Pat Zaby, Inc., Dallas, Texas
Bucatini Amatriciana is one of the classic pastas of Rome and one of my favorites. It doesn’t require making an all-day spaghetti sauce and will have your guests thinking it took a whole lot longer than it actually does!
Ingredients:
Helpful Tips
1. If you can’t find bucatini, regular spaghetti or your favorite pasta will do.
2. If you like your pasta with a bit more spice, double the amount of red pepper flakes.
1 lb. bucatini pasta
½ lb. pancetta or guanciale, diced into ½-inch cubes
1 can San Marzano tomatoes
½ glass white wine
Salt and pepper
Extra-virgin olive oil
Fresh basil, chopped or chiffonade
½ teaspoon red pepper flakes
1 cup Pecorino Romano cheese, freshly grated
Instructions:
1. Start with your pasta water; add salt after the water is boiling.
2. Cut the pancetta or guanciale in 1/2-inch cubes and slowly cook in a large frying pan with a little of the olive oil. Cook until it is just crispy but still tender inside.
3. Add 1/2 glass of white wine and cook until liquid is reduced. Put the tomatoes into a bowl where you can gently crush them with a fork.
4. Add the black pepper, red pepper flakes and cheese to the tomatoes.
5. Add the tomato mixture to the sauce in the pan when it has been properly reduced. Turn the mixture to low and cook for 15–20 minutes.
6. When the sauce has eight minutes left to cook, put the pasta in the boiling water and cook until done.
7. Add the drained pasta to the sauce and allow them to marry.
8. Transfer the Bucatini Amatriciana to a serving platter and garnish with basil and freshly grated Pecorino Romano cheese.
