Bigoli all' Amatriciana
Servings 4
Ingredients
- 6 oz (170g) guanciale, diced
- olive oil optional
- 2 large garlic cloves chopped
- 1 tsp red chili flakes
- 2 cups San Marzano passata
- 1 lb (0.45kg) bucatini pasta
- kosher salt, to taste
- 1/2 cup Pecorino cheese, grated or shaved
- crusty bread, sliced, to serve
Instructions
- Heat a large frying pan over medium heat, add the guanciale and cook for about 5 minutes, or until golden brown. If the guanciale is on the lean side, add a splash of olive oil. Transfer to a plate and set aside.
- In the same pan with the fat, add garlic and chili flakes and sauté for 1 - 2 minutes over medium heat, until fragrant. Add passata, reduce heat to medium-low and simmer for 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add bucatini and cook for 10 minutes, until it’s still firm and about 80% cooked. Drain, then add pasta to sauce and cook for another 5 minutes, or until it’s al dente. Transfer pasta to a serving platter and garnish with pecorino and crispy guanciale. Serve with a rustic red wine and crusty bread.