Bucatini All’amatriciana

Bucatini All’amatriciana is a classic and favorite pasta recipe of ours. We decided to make Mario Batali’s recipe from The Babo Cookbook. We replaced the guanciale with bacon in our modified version.

Bucatini All'amatriciana

The Babo Cookbook

Mario Batali

Bucatini are sometimes referred to as "garden hoses," not only for their tubular shape but because they are hard to control on the fork. I love their very chewy texture and the fact that guys with ties usually have to lose the tie after eating these. We make guanciale—bacon made from pig's jowls or cheeks—in-house, but you could substitute pancetta, or good slab bacon. There is a cool organization called Bacon-of-the-Month Club, which I highly recommend (see Sources, "Grateful Palate").

Serves 4

¾     pound gvanciale or pancetta, thinly sliced

3     garlic cloves, thinly sliced

1     red onion, halved and sliced 1/2-inch thick

1-1/2     teaspoons hot red pepper flakes

kosher salt and freshly ground

black pepper, to taste

1-1/2     Cups Basic Tomato Sauce

1     pound bucatini

1     bunch of flat-leaf parsley, leaves only

pecorino romano, for grating

1.   Bring 6 quarts of water to a boil and add 2 tablespoons of salt.

2.   Place the guanciale slices in a 12- to 14-inch saute pan in a sin­gle layer and cook over medium-low heat until most of the fat has been rendered from the meat, turning occasionally. Remove the meat to a plate lined with paper towels and discard half the fat, leaving enough to coat the garlic, onion, and red pepper flakes. Return the guanciale to the pan with the vegetables, and cook over medium-high heat for 5 minutes, or until the onion, garlic, and guanciale are light golden brown. Season with salt and pepper, add the tomato sauce, reduce the heat, and simmer for 10 minutes.

3.   Cook the bucatini in the boiling water according to the pack­age directions, until al dente. Drain the pasta and add it to the simmering sauce. Add the parsley leaves, increase the heat to high, and toss to coat. Divide the pasta among four warmed pasta bowls. Top with freshly grated Pecorino cheese and serve immediately.

Bucatin