1small onionfinely chopped (optional, traditionally not included)
1/2teaspoonof red pepper flakesadjust to taste
2tablespoonsof extra virgin olive oil
Saltfor pasta water
Instructions
Cook the Guanciale:
In a large skillet, heat the olive oil over medium heat. Add the guanciale strips and cook until they are crispy and have rendered their fat, about 5-7 minutes. If using onion, add it to the skillet and cook until softened, about 3 minutes.
Prepare the sauce:
Add the crushed tomatoes to the skillet with the guanciale and mix well. Reduce the heat to low and let the sauce simmer for about 15 minutes, stirring occasionally. Add the red pepper flakes for a bit of heat.
Cook the pasta:
Meanwhile, bring a large pot of salted water to a boil. Cook the bucatini or spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, and then drain the pasta.
Combine Pasta and Sauce:
Add the drained pasta to the skillet with the sauce. Over low heat, toss the pasta in the sauce, making sure to coat each strand thoroughly. If the sauce is too thick, add a bit of the reserved pasta water to achieve the desired consistency.
Finalize and Serve:
Remove the skillet from the heat and stir in the grated Pecorino Romano cheese. Toss everything together until the cheese melts into the sauce. Serve the pasta in individual bowls.
Enjoy:
If desired, top with additional Pecorino Romano, and enjoy your classic Pasta all'Amatriciana, rich with the flavors of guanciale and tomatoes.
Notes
A mainstay of Roman cuisine, this meal honors the simple yet potent mix of guanciale, tomatoes, and Pecorino Romano. Savour this substantial and delicious pasta meal.