Bucatini all'Amatriciana Recipe

1. 1

   Heat olive oil and butter in a large frying pan over medium heat.

2. 2

   When butter foams, add onion and cook, stirring occasionally, until golden, about 3 to 5 minutes.

3. 3

   Add pancetta and cook, stirring rarely, until slightly crisp, about 3 minutes more.

4. 4

   Add tomatoes and their juices and a generous pinch of salt.

5. 5

   Crumble in chile peppers, reduce heat to medium low, and simmer uncovered until sauce is slightly thickened, about 20 minutes.

6. 6

   While sauce simmers, bring a large pot of heavily salted water to a boil and cook bucatini according to the package directions.

7. 7

   Reserve about 1/4 cup pasta cooking water, drain pasta but do not rinse, add to the frying pan, and toss to coat in sauce.

8. 8

   Add reserved pasta water if needed to thin the sauce.

9. 9

   Transfer to serving plates, sprinkle with Pecorino Romano, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.