Recipe

Ersatz Bucatini All Amatriciana Recipe

	Mattandmaren / All my dishes 1 year, 6 months ago Traditional Amatriciana uses guanciale, which can be hard to find in the US. I used pancetta instead in this recipe, and the results were great, if not authentic. Prep:10m Cook:30m Servings:6	Mattandmare
	if you cant get guanciale

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Ingredients

Extra virgin olive oil

Medium onion (preferably red) sliced thin

3 cloves garlic, sliced thin

1/4 pound pancetta, cut into 1x1/4 inch slivers

28-ounce can diced San Marzino tomatoes (pureed would work also)

Red chili flakes to taste

Sea salt to taste

1/4 cup grated pecorino or parmagiano reggiano cheese

1 pound bucatini or spaghetti rigate

Directions

Heat oil in a deep 12-inch skillet. Saute onion and garlic over medium heat until they're soft.

Add pancetta (or guanciale, if you're lucky enough to have that!) and saute until just beginning to brown.

Add tomatoes and cook for about 15 minutes.

Season with red chilli flakes and salt to taste and stir in a tablespoon of the cheese.

Remove from heat and let sit to let the flavors merge.

Prepare the pasta according to the packaged instructions to make the pasta al dente. Bucatini is best, since it will hold the sauce well, but spaghetti rigate (ridged spaghetti) will work well also. Smooth pastas won't hold the sauce as well.

Drain pasta and transfer to skillet.

Reheat the skillet over a low flame and mix the pasta gently with the sauce until the pasta becomes well coated, about 5 minutes.

Add the remaining cheese.

Check seasonings, adding more peppers or salt if needed and transfer to heated pasta bowls.

Serve with additional cheese.

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